Strawberry Cloud Piece Recipe

Cook and purée strawberries

Place hulled strawberries, 3 tsp granulated sugar, 1 tbsp lemon juice and 2 tbsp cold water in a small saucepan. Cook over medium heat, stirring occasionally, until strawberries release juices and soften, about 6–8 minutes.

Remove from heat and let cool 5 minutes, then transfer to a blender or use an immersion blender and purée until smooth. Taste and adjust sweetness with up to 1 tsp more sugar if desired. Chill in refrigerator until about 30°F cooler than room temperature (about 15–20 minutes).

Whip cream

Chill a mixing bowl and beaters for 5 minutes in the freezer. Pour 1 cup chilled heavy cream into the bowl. Add 2 tbsp powdered sugar and 1 tsp vanilla extract. Beat on medium-high speed until soft peaks form, about 2–3 minutes. Do not overbeat — stop when peaks hold shape but are still glossy.

Gently fold one-third of the strawberry purée into the whipped cream using a rubber spatula to create a marbled pink cloud, then fold in remaining purée until evenly combined but still light and airy.

Make meringue

Preheat oven to 200°F (95°C). Line a baking sheet with parchment paper and draw six 2.5–3 inch circles as guides. In a clean, dry bowl, whisk 2 room-temperature egg whites until foamy. Gradually add 1 tbsp granulated sugar while whisking to form soft, glossy peaks. Add 1 tbsp powdered sugar, 1/2 tsp cornstarch and 1/4 tsp vanilla extract and continue to whisk until stiff, glossy peaks form and sugar is dissolved.

Spoon or pipe meringue into six discs on the prepared sheet. Smooth tops with a spatula or create small swirls. Bake in the preheated oven for 60–75 minutes until dry to the touch and easily lifts from paper. Turn oven off, crack the door, and let meringues cool in the oven for another 1 hour to prevent cracking.

Assemble Strawberry Cloud Pieces

Place a meringue disc on a serving plate. Spoon or pipe a generous dollop (about 2–3 tbsp) of the strawberry whipped cloud onto the disc. Top with a second, smaller dollop of plain whipped cloud if desired to create contrast. Repeat for remaining meringue discs.

Garnish each piece with sliced strawberries and a mint leaf. Lightly dust with powdered sugar to finish. Serve immediately for maximum crispness; if preparing ahead, store meringues airtight and assemble within 1 hour of serving.