Meringue clouds

Ingredients:

• Whites of 4 large eggs, room temperature
• 0.5 tsp cream of tartar
• 1/4 teaspoon salt
• 2 and 1/4 cups powdered sugar
• Coarse sugar, for sprinkling

Preparation:

1. Position oven racks in the upper and lower thirds of the oven; preheat oven to 120°C (250°F). Line 2 baking sheets with parchment paper.
2. In a large, clean, dry bowl, beat the egg whites with the cream of tartar and salt with a mixer on medium speed until foamy. Increase the speed to medium-high and beat until thick and opaque, about 1 minute more. Gradually add the powdered sugar, about 1/4 cup at a time, and beat until stiff, glossy peaks form, about 5 minutes more.
3. Place 6 large mounds of meringue (3/4 cup each) on a baking sheet, leaving some space between them. Using the back of a spoon, create swirls in each meringue. Sprinkle with coarse sugar. Bake at 250°F (120°C) until the meringues are dry and crisp, 4-5 hours. Let cool completely on the baking sheet. Store in an airtight container in a dry place for up to 1 week.