Meringue Clouds

[Karen]

Meringue Clouds
This recipe was featured in the June 1995 issue of Texas Monthly.

2 egg whites
Pinch of salt
3/4 cup sugar
1/2 teaspoon vanilla
1 1/2 pints fresh mixed strawberries and raspberries
Sugar to taste
Hazelnut or almond flavoring

Preheat oven to 250 degrees. Whip egg whites and salt until stiff. Add sugar slowly, whipping until stiff peaks form. Fold in vanilla. Spoon 3- to 4-inch meringues onto a greased cookie sheet. Bake 45 minutes. Cool and top with berries marinated in sugar and flavoring. Serves 4.