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Export 4 ingredients for grocery delivery
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.
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