Berry On a Cloud

Note:
The cloud is relatively easy to make. It just needs lots of time to sit and finish. Make sure you read over the whole recipe before starting to make sure you have plenty of time. I usually don’t give it the whole 12 hours in the refrigerator once the filling is on top simply because I don’t have that kind of time. I usually refrigerate it anywhere from 2-5 hours and it’s always turned out great.

Preheat oven to 275 degrees F. Draw 2 circles 10 inches in diameter on 2 pieces of parchment paper and place on 2 separate baking sheets.

Beat egg whites until frothy. Add cream of tartar and salt; continue to beat until soft peaks form. Gradually add sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and meringue is stiff and glossy.

Divide meringue evenly and pile lightly on the parchment paper circles spreading to cover them completely. Bake for 1 hour. Turn off oven heat and allow meringue to cool completely in unopened oven for about 8 hours or overnight.

Mix cream cheese, sugar, and vanilla together. Fold in marshmallows then fold in the whipped topping.

Peel meringue off of the parchment paper and place on your serving platter. Pile the filling lightly on top of meringues. Cover and refrigerate for up to 12 hours.

Mix glaze and strawberries together and decorate top of meringues when you are ready to serve.