Protein 3.8 g (7%)
Fat 13.5 g (53%)
Carbohydrate 24.6 g (40%)
Fibre 1.1 g
Sodium 51 mg
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In a small bowl, combine granulated and icing sugar and mix well. Set aside.
Place egg whites in bowl of electric mixer. Add cream of tartar and beat on high until soft peaks form. Add 125 mL (1/2 cup) of the sugar mixture and blend well. Continue adding 15 mL (1 Tbsp) of sugar at a time until dissolved and stiff, glossy peaks form. If light pink-colored clouds are desired, blend in a couple drops of food coloring.
Sprinkle cornstarch and vinegar over mixture. Gently fold in being careful not to lose any volume.
Preheat oven to 325°F (165°C). Line a large baking sheet with parchment paper. Spoon meringue into 6 mounds, about 3 inches wide, at least 1 inch apart. Bake for 15 minutes. Reduce heat to 250°F(125°C) and continue baking for an additional 45 minutes. Remove from oven and allow to cool.
Whip the cream and sweeten to taste with sugar. About an hour before serving, fill each cloud with a base of whip cream topped with fresh pitted cherries. Keep refrigerated until serving.