Spring Clouds in Strawberry Sauce (Floating Islands)

• 3 egg whites
• 14 teaspoon cream of tartar
• 12 cup sugar
• 1 (600 g) bageurope's best whole country strawberries, defrosted
• 13 cup granulated sugar
• 12 cup orange juice or 12 cup mixed fruit juice

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

egg whites, cream of tartar, sugar, bageuropes best, sugar, orange juice

Taken from www.food.com/recipe/spring-clouds-in-strawberry-sauce-floating-islands-417275 (may not work)