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Spring Clouds in Strawberry Sauce (Floating Islands)

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“Here is a dessert that pairs mini meringues with a smooth strawberry sauce. To serve, spoon sauce into small bowls - arrange a meringue on the sauce and garnish with fresh mint leaves - ENJOY!!”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. FOR THE CLOUDS: In a large bowl, beat egg whites with cream of tartar untl soft peaks form. Gradually add sugar until whites are thick and glossy.
  2. In a large shallow saucepan, heat about 1 1/2 inches of water until just simmering. Using large spoon or ice cream scoop, drop 6 large portions of egg white mixture into water. Simmer for 6-8 minutes, turning gently halfway through cooking time. Lift clouds from water with a slotted spoon and drain on a towel-lined baking sheet. Serve when cooled to room temperarure.
  3. FOR THE SAUCE: In a food processor or blender, purée strawberries with sugar and juice until smooth. Add some exrra juice for a slightly thinner sauce if wanted.
  4. TO SERVE: spoon sauce into inividual shallow bowls. Arrange a cloud on sauce and garnish with a fresh mint leaf.
  5. MAKE AHEAD: Sauce can be prepared , covered and refrigerated up to one day ahead. Meringues can be place on a parchment-lined baking sheet and refrigerated for up to 4 hours ahead.

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