Strawberry Meringue Clouds

Directions

1. 1
   Place an oven rack in the center of the oven and preheat to 200 degrees F. Line 2 baking sheets with parchment paper.
2. 2
   In a stand mixer fitted with a whisk attachment, beat the egg whites, cream of tartar and salt until the mixture holds soft peaks, about 1 minute.
3. 3
   With the machine running on medium-high speed, add the sugar, 1 tablespoon at a time.
4. 4
   Increase the speed to high and beat until the mixture is thick and holds stiff peaks, 3 to 5 minutes.
5. 5
   Add the vanilla extract.
6. 6
   Using a spatula, fold in the strawberries and lemon zest, taking care not to deflate the batter.
7. 7
   Using a 1/4-cup-size ice cream scoop, scoop heaped mounds of batter onto the prepared baking sheets, spacing each about 2 inches apart.
8. 8
   Bake for 2 hours.
9. 9
   Turn off the oven and allow the meringues to cool completely while still in the oven, about 2 hours.
10. 10
    The meringues can be stored in an airtight plastic container for up to 4 days.