Dessert clouds.
1 vanilla bean, split lengthwise, or 2 teaspoons vanilla extract36 ounces raspberries and/or blackberries , dividedPreheat oven to 350°. Scatter sugar in a shallow baking dish and bake 10 minutes. After 8 minutes, using an electric mixer on medium-high speed, beat egg whites and cream of tartar in a large bowl until foamy.
Remove sugar from oven and decrease temperature to 200°. With the mixer running, gradually stream sugar into egg whites. Add salt and beat until stiff peaks form and bowl is barely warm to the touch. Scrape in vanilla seeds, reserve pod for another use, and beat just to combine. Scoop large spoonfuls of meringue onto 2 parchment-lined baking sheets to make 12 mounds. Make a slight indentation in the center of each mound with the back of the spoon, pushing out to create 3"-diameter rounds. Top the border of meringues with nuts and/or poppy seeds, as desired.
Bake meringues until dry and firm, about 2 hours and 15 minutes. Turn off oven and use a wooden spoon to prop door ajar. Let meringues cool completely in oven.Combine sugar and 2 cups berries in a medium bowl and mash together with a fork until sugar is dissolved and mixture is bright in color and pourable.
Whisk cream in a medium bowl to medium peaks. Spoon whipped cream into centers of meringues, top with remaining berries, then drizzle with sauce.Recipe by
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