BERRY SWIRL MERINGUE CLOUDS

Makes: 12 meringues

Quick berry jam:

■ 4 oz (114 g) fresh or frozen berries

■ 2 tbsp (30 ml) granulated sugar

■ Pinch of salt

■ Squeeze of lemon or lime juice

Meringues:

■ 1/2 cup (125 ml) egg whites ( from about 4 large eggs), at room temperature

■ 1/4 tsp (1 ml) cream of tartar

■ 1/4 tsp (1 ml) kosher salt

■ 1 cup (250 ml) superfine sugar

■ 2 tsp (10 ml) cornstarch, sifted

■ 1 tsp (5 ml) pure vanilla extract

■ 1 tsp (5 ml) lemon juice or vinegar

1. For the berry jam: Combine the berries, sugar, salt and lemon juice in a medium saucepan and bring to a boil over medium heat, stirring and smashing the berries occasionally with a heatproof spatula.

2. Once the mixture reaches a boil, continue cooking for about 5-10 minutes, stirring frequently, until thickened.

3. Strain the jam into a heatproof container to remove any seeds and cool to room temperature. Refrigerate the jam until ready to use.

4. For the meringues: Preheat the oven to 200 F (95 C) and line one large or two medium baking sheets with parchment paper. Trace 12 3-inch (7.5-cm) circles about 2 inches (5 cm) apart on the parchment paper. Turn the parchment paper over so you don't get pen marks on the meringues.

5. Combine the egg whites, cream of tartar and salt in the bowl of a stand mixer fitted with the whisk attachment.

6. Whisk on low to combine, then turn the speed up to medium and whip until frothy. With the mixer still running, slowly add the sugar 1 tsp (5 ml) at a time, waiting about 10 seconds between each addition.

7. Once all the sugar has been added, turn the speed up to high and whip until the meringue is glossy, thick and holds stiff peaks, about 3 minutes.

8. Rub a little of the meringue between your fingers. It should feel smooth with no grittiness from the sugar. If not, continue whisking until the sugar is completely dissolved. Sprinkle the cornstarch, vanilla and lemon juice on top and use a flexible spatula to fold gently to combine.

9. Divide the meringue into 12 equal rounds, using a cookie or ice-cream scoop or two spoons, using the pre-drawn circles as a guide.

10. Dollop 1 scant tsp (5 ml) of the jam on top of each meringue and use a skewer or knife to gently swirl it around.

11. Bake the meringues for 2 hours, then turn the oven off and allow the meringues to cool gradually inside the oven for at least an hour (or up to overnight).

12. When baking meringues, think “low and slow” — you're not so much baking them as drying them out. The low temperature also helps preserve the snowy white colour.

13. If your meringues start to take on colour, try lowering the temperature by 15-20 F (10-15 C) and baking longer. Store leftover meringues in an airtight container at room temperature for up to 5 days.

Note: Make sure your mixer bowl, whisk attachment and spatula are grease-free before starting or the egg whites won't whip up properly. I like to use a bit of lemon juice to wipe down all my equipment before starting as a precaution.