This delicate and airy dessert is made by separating eggs, whipping the whites to a meringue, and gently baking it to create a cloud-like texture. It’s lightly sweetened and can be flavored with extracts or spices for a unique treat.
Ingredients:
- 4 large eggs, separated
- 1/4 cup granulated sugar (or powdered sugar for a smoother texture)
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract (or other extract of your choice)
- Pinch of salt
- Optional: Ground cinnamon, nutmeg, or other spices for topping
Instructions:
- Prepare the Egg Whites:
- Separate the eggs, ensuring no yolk gets into the whites.
- In a large, clean bowl, add the egg whites and cream of tartar.
- Beat with an electric mixer on medium speed until soft peaks form.
- Gradually add the sugar (or powdered sugar), a tablespoon at a time, while continuing to beat on high speed until stiff, glossy peaks form.
- Beat in the vanilla extract (or other extract) and a pinch of salt.
- Prepare the Egg Yolks:
- In a separate bowl, whisk the egg yolks lightly.
- Gently fold the egg yolks into the meringue mixture. Be careful not to deflate the egg whites too much.
- Prepare the Baking Dish:
- Preheat oven to 300°F (150°C).
- Grease a baking dish (about 8×8 inch or similar) with butter or cooking spray.
- Pour the egg mixture into the prepared baking dish and spread it evenly.
- Bake the Egg Clouds:
- Bake for 25-30 minutes, or until the top is lightly golden and the center is set. The dessert should still be slightly jiggly.
- Cool and Chill:
- Remove the baking dish from the oven and let it cool to room temperature.
- Cover the dish with plastic wrap and refrigerate for at least 2 hours, or until completely chilled and set.
- Garnish and Serve:
- Before serving, you can sprinkle the top with ground cinnamon, nutmeg, or other spices, if desired.
- Serve chilled.
Tips and Notes:
- Clean Bowl: Ensure the bowl and beaters are clean and free of grease for the egg whites to whip properly.
- Stiff Peaks: Beat the egg whites until stiff, glossy peaks form for a light and airy texture.
- Gentle Folding: Gently fold the egg yolks into the meringue to avoid deflating the egg whites.
- Low Temperature: Baking at a low temperature helps the egg clouds cook evenly and retain their light texture.
- Flavor Variations: Experiment with different extracts like almond, lemon, or orange for flavor variations.
- Sweetness: Adjust the amount of sugar to your preference.
Enjoy your Light and Fluffy Egg Cloud Dessert!