Spring Clouds in Strawberry Sauce (Floating Islands)

1. 1

   FOR THE CLOUDS: In a large bowl, beat egg whites with cream of tartar untl soft peaks form.

2. 2

   Gradually add sugar until whites are thick and glossy.

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   In a large shallow saucepan, heat about 1 1/2 inches of water until just simmering.

4. 4

   Using large spoon or ice cream scoop, drop 6 large portions of egg white mixture into water.

5. 5

   Simmer for 6-8 minutes, turning gently halfway through cooking time.

6. 6

   Lift clouds from water with a slotted spoon and drain on a towel-lined baking sheet.

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   Serve when cooled to room temperarure.

8. 8

   FOR THE SAUCE: In a food processor or blender, puree strawberries with sugar and juice until smooth.

9. 9

   Add some exrra juice for a slightly thinner sauce if wanted.

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    TO SERVE: spoon sauce into inividual shallow bowls.

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    Arrange a cloud on sauce and garnish with a fresh mint leaf.

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    MAKE AHEAD: Sauce can be prepared , covered and refrigerated up to one day ahead.

13. 13

    Meringues can be place on a parchment-lined baking sheet and refrigerated for up to 4 hours ahead.

* Per serving · 4 servings · Values may vary.