Step 1

Allow the egg whites to stand at room temperature for 30 minutes.

Step 2

Preheat the oven to 250 degrees F.

Step 3

Line two baking sheets with parchment paper. Draw six 3 1/2-inch circles on each paper, then flip them over.

Step 4

In a blender or food processor, add the strawberries and purée them until smooth.

Step 5

In a large mixing bowl, use an electric hand mixer on medium speed to beat the egg whites, the cream of tartar, the vanilla, and the salt until soft peaks form.

Step 6

Add the sugar, 1 tablespoon at a time, to the egg white mixture and beat on high speed until stiff glossy peaks form, about 5 minutes.

Step 7

Divide about 2/3 of the meringue onto each of the circles on the paper and create mounds.

Step 8

Spoon the strawberry purée over the mounds, then top with the remaining meringue.

Step 9

Use the back of a spoon to lightly spread the meringue out to the edges of the circles.

Step 10

Place the baking sheet on separate oven racks and bake for 1 hour 15 minutes.

Step 11

Turn the oven off and then prop the oven door open with a wooden spoon. Let the sheets sit in the oven for 1 hour.

Step 12

Using the paper, transfer the clouds to wire racks to cool completely.

Step 13

Serve.