Sunrise Berry Cloud Cake

Allergens

Eggs, Dairy (optional)

Ingredients

• 4 large egg whites
• 1 cup granulated sugar
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon kosher salt
• 1 teaspoon pure vanilla extract
• 2 cups mixed fresh berries (strawberries, blueberries, raspberries)
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1/4 cup granulated sugar
• 1 cup heavy whipping cream
• Fresh berries for garnish

Instructions

1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a stand mixer, beat egg whites, sugar, cream of tartar, and salt until stiff peaks form. Add vanilla extract.
3. Pipe the meringue mixture onto the prepared baking sheet in 4 inch circles, creating a nest shape.
4. Bake for 25 minutes or until the meringues are firm to the touch. Allow to cool completely on a wire rack. Berry Compote:
5. In a saucepan, combine mixed berries, lemon zest, and lemon juice. Cook over medium heat for 5 7 minutes, until the berries begin to break down.
6. Add granulated sugar and cook for another 2 3 minutes, until the compote thickens slightly. Remove from heat and let cool. Whipped Cream:
7. In a chilled bowl, whip the heavy cream until soft peaks form. Refrigerate until ready to use.

Chef’s Insight

The contrast of colors in this dish is inspired by the beauty of a sunrise; it's sure to brighten any brunch table.

Notes

The key to perfect meringue is using clean, dry bowls and beaters for the egg whites.