Strawberry Cloud Dessert Recipe

Beat egg whites until foamy; add salt and cream of tartar. Beat until mixture forms soft peaks, about 5 minutes.

Beat in sugar, a tablespoon at a time, beating well after each addition to dissolve before adding more. Beating will take 25 to 30 minutes.

Line a large baking sheet with brown paper or parchment paper. Spoon meringue into 2 even mounds on paper, then spread to make 2 squares, 8x8 inches each.

Bake at 250° for 1 hour. Turn heat off, but don't open the door and don't remove meringues. Let meringues stay in the closed oven for 8 hours. Meringue squares should be very dry.

Peel paper from meringues. Spread each square with a generous layer of whipped cream. Chill for 4 to 6 hours, or overnight. Put one square on a serving plate; top with half of the strawberries. Place the second square over the layer of strawberries and top with remaining strawberries. Cut into squares with a sharp knife.

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