Strawberry Meringue Clouds

• 3 large egg whites, at room temperature
• 1/8 teaspoon cream of tartar
• Pinch fine sea salt
• 3/4 cup superfine baker's sugar
• 1/4 teaspoon pure vanilla extract
• 1 cup sliced freeze-dried strawberries, coarsely chopped
• Zest of 1/2 large lemon

1. Place an oven rack in the center of the oven and preheat to 200 degrees F. Line 2 baking sheets with parchment paper.
2. In a stand mixer fitted with a whisk attachment, beat the egg whites, cream of tartar and salt until the mixture holds soft peaks, about 1 minute.
3. With the machine running on medium-high speed, add the sugar, 1 tablespoon at a time.
4. Increase the speed to high and beat until the mixture is thick and holds stiff peaks, 3 to 5 minutes.
5. Add the vanilla extract.
6. Using a spatula, fold in the strawberries and lemon zest, taking care not to deflate the batter.
7. Using a 1/4-cup-size ice cream scoop, scoop heaped mounds of batter onto the prepared baking sheets, spacing each about 2 inches apart.
8. Bake for 2 hours.
9. Turn off the oven and allow the meringues to cool completely while still in the oven, about 2 hours.
10. The meringues can be stored in an airtight plastic container for up to 4 days.

egg whites, cream of tartar, salt, sugar, vanilla, strawberries, lemon

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/strawberry-meringue-clouds-recipe.html (may not work)