Meringue Clouds With Tangy Whipped Cream and Strawberries

For the clouds:
5 egg whites
1/2 t. cream of tartar
1 c. sugar
1/2 t. vanilla extract

For the berries and cream:
3 c. fresh strawberries, halved
3 T. brown sugar
juice of 1/2 a lemon
1 c. heavy cream
1/2 c. sour cream
1/4 c. sugar
1/2 t. vanilla extract
powdered sugar

Directions:
Preheat oven to 275. Line two baking sheets with parchment.
Beat whites and cream of tartar till soft peaks form. Gradually add the sugar beating until the whites are stiff and glossy. The meringue is ready when you lift the beaters out and the meringue stays up.
Add vanilla; beat until stiff and glossy.
Drop meringue in mounds on baking sheets, spacing several inches apart. Make a well in each than bake for 45 minutes. Turn off oven and let clouds cool inside for 20 minutes. Carefully transfer clouds to a serving plate.
Mix berries, sugar and lemon juice and let sit for 10-20 minutes.
Beat cream, sour cream, 1/4 c. sugar, and vanilla to soft peaks.
Serve clouds with cream mixture on top and let stand 15 minutes to soften. Top with berries and garnish with powdered sugar.

Makes 7-8 clouds. Total time 45 minutes + cooling.

Verdict:
These were light and sweet and yummy. I liked the sour cream mixed in with the whipped cream. It gave it a unexpected twist. They were even yummy the next day.

Make sure you add the sugar to the meringue slowly...you could deflate the egg whites if you add it too quickly and then you have to start over again. I did that. Not fun.