Crispy Clouds

[donotprint]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.  My kids came up with name while stuffing their faces. There were no leftovers.

Crispy Clouds have a delightful mouthfeel. They remind me of eating a roasted marshmallow, but take away the heat and sugar overload.[/donotprint]

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3 large egg whites
1 tablespoon agave nectar or sugar
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 30 minutes or until the clouds are stiff and willing to detach 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 1/2 hours

Note: Raspberries can be replaced by any soft fresh fruit.

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Author: Cindy

Born in Charleston. Raised in the Silicon Valley. Live near Hartford, Connecticut with my husband and two children. We have lots of tropical fish.

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