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Berries In A Cloud

Submitted by Janice Spicer, Cincinnati, OH

Janice prefers this recipe with fresh fruit, but she enjoys it year 'round with frozen berries if fresh ones are not in season.


  • 6 egg whites at room temperature
  • ¼ tsp. cream of tartar
  •  cup sugar
  • 2-3 cups strawberries, blueberries, and raspberries


Whip egg whites to soft peaks. Add cream of tartar and blend for one minute. Sprinkle sugar over the blended mixture and whip until you have stiff peaks. Spoon the mixture on a cookie sheet lined with ungreased parchment paper. Form a shell with each spooned mixture by creating a small well in the center.  Bake at 225 degrees for 2 to 2½ hours (check your oven temperature for accuracy), until meringue shells are dry and very pale beige.

Turn off oven and let meringues stand in oven with the door closed for two hours. Remove and cool. Gently remove meringue clouds from paper with a flat spatula. Add fresh berries in the center. Serve with whipped cream, drizzle with chocolate, or garnish to your taste.

Serves 10.