These are otherwise known as Pavlovas. But I can barely say 'pavlova', much less my kids. Good tongue twister, bad name for a kid snack. I think I'm saving the excess egg yolks for a pound cake experiment. We'll see.
3 large egg whites
1 tablespoon agave nectar
1/2 teaspoon vanilla
Pinch salt
3/4 cup whipped cream (give or take)
1 cup fresh raspberries (give or take)
Preheat oven to 200 F.
Place the egg whites, agave, vanilla, and salt in the bowl of an electric mixer. With the whisk attachment, whip the egg white mixture on medium high speed until peaks form. Turn off mixer and detach bowl. Transfer large spoonfuls onto parchment-lined baking sheet. Place the scoops at least an inch apart. Make a well in the center of each scoop with the back of the spoon. They should be approximately 4-inches wide once the wells are created.
Bake on the center rack of the oven for approximately 1 hour and 50 minutes or until the clouds are golden in color and somewhat easily removed from the parchment paper.
Allow the clouds to cool for 1-2 minutes on the baking sheet. Gently remove from parchment paper and transfer to serving plate. Garnish each cloud with approximately 1 tablespoon whipped cream and a heaping tablespoon of berries. Serve.
Makes 12 clouds
Prep time: 10 minutes
Bake time: 1 hour 50 minutes
Note: Raspberries can be replaced by fresh blueberries or fresh chopped strawberries.
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