Angel Clouds are a delightful treat that combines lightness and sweetness in every bite. Originating as a simple yet elegant dessert, these fluffy meringue-based clouds have captured the hearts of dessert lovers everywhere. Their airy texture and melt-in-your-mouth quality make them perfect for any occasion, from casual snacks to festive celebrations.
Ingredients
To create the perfect Angel Clouds, we focus on ingredients that emphasize lightness and sweetness while maintaining the airy texture that defines this dessert. Below are the essential components you’ll need, each measured precisely to ensure consistent results.
| Ingredient | Quantity | Preparation Notes |
|---|---|---|
| Egg whites | 4 large | At room temperature |
| Granulated sugar | 1 cup (200 g) | Fine granulated preferred |
| Vanilla extract | 1 teaspoon | Pure for best flavor |
| Cream of tartar | ¼ teaspoon | Stabilizes meringue |
| Salt | Pinch | Enhances sweetness |
We begin with fresh, room temperature egg whites as they whip more effectively to create the stable, fluffy base of Angel Clouds. The granulated sugar sweetens while giving the meringue its glossy structure. Adding a small pinch of salt balances the flavor and a touch of cream of tartar firm ups the egg whites for a stable peak. Finally, a teaspoon of pure vanilla extract infuses the dessert with a delicate aroma that complements the airy sweetness perfectly.
Each ingredient plays a vital role, ensuring our Angel Clouds are irresistibly light and sweet with melt-in-your-mouth softness.
Equipment Needed
To craft perfect Angel Clouds, having the right equipment is essential. Each tool plays a crucial role in achieving the dessert’s signature airy texture and delicate structure.
- Electric Hand Mixer or Stand Mixer
Using a reliable mixer with a whisk attachment is key to whipping room temperature egg whites into stiff peaks. This ensures the meringue is light and stable for baking.
- Mixing Bowl
Opt for a large, clean, and dry glass or metal bowl. Avoid plastic as it can retain oils that interfere with egg white foaming.
- Measuring Cups and Spoons
Accurate measurements of sugar, vanilla, cream of tartar, and salt affect texture and flavor. Use precise measuring tools for consistent results.
- Spatula
A flexible silicone spatula allows us to gently fold ingredients without deflating the delicate meringue.
- Baking Sheet
Choose a flat, rimmed baking sheet to support the Angel Clouds baking evenly and shape properly.
- Parchment Paper or Silicone Baking Mat
Line the baking sheet to prevent sticking. This allows easy removal and preserves the cloud-like appearance.
- Oven Thermometer (optional but recommended)
For accurate oven temperature, an oven thermometer ensures the Angel Clouds bake at the ideal low heat to dry out without browning.
Equipment Overview Table
| Equipment | Purpose | Key Tip |
|---|---|---|
| Electric Hand or Stand Mixer | Whip egg whites to stiff peaks | Use whisk attachment, ensure dry bowl |
| Large Mixing Bowl | Hold ingredients and whip | Glass or metal for best results |
| Measuring Cups & Spoons | Measure ingredients precisely | Level sugar carefully |
| Silicone Spatula | Fold ingredients gently | Avoid deflating meringue |
| Rimmed Baking Sheet | Bake Angel Clouds evenly | Use flat sheet to maintain shape |
| Parchment Paper/Silicone Mat | Prevent sticking | Ensures smooth release |
| Oven Thermometer | Monitor accurate baking temperature | Avoid overheating or underbaking |
Equipped with these tools, we can create angelic clouds of sweetness that impress with their light texture and melting softness.
Prep Work
Before we start making the Angel Clouds, careful preparation sets the foundation for a successful and airy meringue and a smooth, luscious cream filling. Let’s break down the essential steps to get everything ready.
Preparing the Meringue Base
- Bring egg whites to room temperature for about 30 minutes before whipping. This ensures they whip up to their full volume and create the iconic light and fluffy texture of Angel Clouds.
- Use a clean, dry mixing bowl—preferably glass or metal—to prevent any grease or moisture from interfering with the meringue’s stability.
- Add cream of tartar (1/4 teaspoon per 4 egg whites) to stabilize the egg whites during whipping and help maintain the structure.
- Gradually sprinkle granulated sugar (about 3/4 cup) slowly and steadily as the whites form soft peaks. This builds glossy, stiff peaks that hold their shape.
- Add vanilla extract (1 teaspoon) at the end to enhance the meringue’s sweet aroma and flavor.
- Avoid any contact with yolk or grease to ensure maximum volume and stiffness.
| Ingredient | Preparation Step | Quantity |
|---|---|---|
| Egg whites | Room temperature | 4 large |
| Cream of tartar | Added before whipping | 1/4 teaspoon |
| Granulated sugar | Gradually added during whipping | 3/4 cup |
| Vanilla extract | Added after stiff peaks form | 1 teaspoon |
Preparing the Cream Filling
- Chill your mixing bowl and beaters in the freezer for 10–15 minutes to help the cream whip faster and achieve firmer peaks.
- Pour heavy whipping cream (1 cup) into the chilled bowl.
- Add powdered sugar (2 tablespoons) gradually while whipping to sweeten and lift the cream.
- Whip the cream on medium-high speed until it forms soft to medium peaks — the cream should be smooth yet stable enough to hold the meringue layers together.
- Optionally add vanilla extract (1/2 teaspoon) or another flavoring to enhance the filling.
- Refrigerate the cream filling until ready to assemble to maintain its texture and prevent melting.
| Ingredient | Preparation Step | Quantity |
|---|---|---|
| Heavy whipping cream | Chilled before whipping | 1 cup |
| Powdered sugar | Added gradually during whipping | 2 tablespoons |
| Vanilla extract | Optional for flavor | 1/2 teaspoon |
Directions
Follow these precise steps to create Angel Clouds, ensuring an airy texture and a perfectly balanced sweetness.
Making the Meringue
- Preheat the oven to 225°F (107°C) and line a flat rimmed baking sheet with parchment paper or a silicone baking mat.
- In a large, clean glass or metal mixing bowl, place the room temperature egg whites.
- Add ¼ tsp cream of tartar and a pinch of salt to stabilize the egg whites.
- Using an electric hand or stand mixer, beat on medium speed until soft peaks form.
- Gradually add 1 cup granulated sugar, about 1 tablespoon at a time. Continue beating on high speed until the meringue is glossy, stiff, and smooth with no sugar granules visible.
- Add 1 tsp vanilla extract and gently fold it in with a silicone spatula.
- Using two spoons or a piping bag, form dollops or cloud-shaped mounds on the prepared baking sheet, leaving space between each.
- Bake for 1 hour 15 minutes. Then turn off the oven and allow the meringues to cool inside for an additional hour to dry completely.
Whipping the Cream
- Chill a medium mixing bowl and beaters in the freezer for 10–15 minutes before starting.
- Pour 1 cup heavy cream into the chilled bowl.
- Add 2 tbsp powdered sugar for sweetness.
- Beat on medium-high speed until soft peaks form.
- Optionally fold in ½ tsp vanilla extract or another preferred flavoring to complement the meringue’s light sweetness.
- Refrigerate the whipped cream until ready to assemble to keep it stable and fresh.
Assembling the Angel Clouds
- Select two cooled meringue clouds of similar size.
- Spoon a generous dollop of the whipped cream on one meringue base.
- Gently place the second meringue on top, forming a cloud sandwich.
- Optionally garnish with fresh berries, a dusting of powdered sugar, or a drizzle of chocolate for extra flair.
- Serve immediately or keep refrigerated for up to 4 hours to maintain the delicate texture.
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Baking Meringue | 225°F (107°C) | 1 hour 15 min | Then cool in oven for 1 hour |
| Chilling Cream Bowl | Freezer | 10-15 minutes | Essential for best whipping results |
| Whipping Cream | Cold | Until soft peaks form | Add powdered sugar and vanilla optionally |
Serving Suggestions
To fully enjoy our Angel Clouds, we recommend several delicious serving ideas that highlight their airy texture and sweet flavor. These suggestions bring out the best in the dessert, making each bite a delightful experience.
Classic Presentation
Serve Angel Clouds on a beautiful dessert plate with a generous dollop of freshly whipped cream. Add a sprinkle of powdered sugar to enhance the visual appeal and add subtle sweetness. Garnish with fresh berries like strawberries, raspberries, or blueberries to add vibrant color and a hint of tartness that complements the meringue’s sweetness perfectly.
Drizzled with Sauce
Elevate the flavor by drizzling your Angel Clouds with:
| Sauce Type | Flavor Profile | Recommendation |
|---|---|---|
| Chocolate Ganache | Rich and velvety | Use warm ganache for contrast |
| Raspberry Coulis | Tart and fruity | Fresh or frozen raspberries |
| Caramel Sauce | Sweet and buttery | Light drizzle for delicate balance |
These sauces add a luxurious layer giving the dessert a gourmet touch without overpowering its lightness.
With Fresh Fruit and Nuts
Layer Angel Clouds with sliced kiwi, mango, or peaches to introduce tropical notes. For crunch, sprinkle with toasted almonds, pistachios, or shredded coconut. This pairing offers a contrast of textures—soft airy clouds with crisp nuts and juicy fruit—that create a wonderfully balanced bite.
As Part of a Dessert Platter
Include Angel Clouds alongside other delicate desserts such as mini fruit tarts, macarons, or panna cotta. This variety enhances the dessert table and gives guests options with different flavors and textures while keeping the theme of light and elegant sweets intact.
Serving Temperature Tips
“For the best texture, serve Angel Clouds chilled but not too cold.”
Keep them refrigerated until serving and let sit at room temperature for 5-10 minutes so the meringue softens slightly without losing its structure. This temperature balance ensures the cream filling stays stable while the meringue melts delightfully on the tongue.
By incorporating these Serving Suggestions, we turn our Angel Clouds Recipe into an unforgettable centerpiece for any occasion, from casual gatherings to festive celebrations.
Storage Tips
Proper storage is essential to maintain the delicate texture and flavor of our Angel Clouds. Here are the best practices to keep them fresh and fluffy:
Storing Angel Clouds Before Assembly
- Allow the baked meringue shells to cool completely on the baking sheet.
- Store the cooled shells in an airtight container to prevent moisture absorption.
- Keep the container at room temperature in a cool, dry place. Avoid humidity to maintain crispness.
- Properly stored, the meringue shells will stay fresh for up to 5 days.
| Storage Condition | Duration | Key Notes |
|---|---|---|
| Airtight container | 5 days | Room temperature, dry environment |
Storing Assembled Angel Clouds
- Assemble the desserts as close to serving time as possible to preserve texture.
- Refrigerate assembled Angel Clouds in a covered container to protect from absorbing odors.
- Consume within 24 hours for maximum freshness.
- Let the dessert sit at room temperature for 10-15 minutes before serving to restore softness.
| Storage Condition | Duration | Key Notes |
|---|---|---|
| Covered airtight container | 24 hours | Keep refrigerated, avoid strong odors |
Additional Tips
- Avoid freezing the dessert since the meringue tends to become soggy and lose its airy structure.
- Use parchment paper or wax paper to separate layers if stacking the meringue shells to prevent sticking.
- If meringue shells soften due to humidity, crisp them briefly at 200°F (93°C) for 5-7 minutes in the oven before assembly.
Conclusion
Angel Clouds offer a delightful way to bring lightness and sweetness to any occasion. With the right ingredients, tools, and techniques, we can create these airy treats that melt in your mouth. Whether served simply with fresh berries or dressed up with luscious sauces, they never fail to impress.
By following careful preparation and storage tips, we ensure our Angel Clouds stay fresh and maintain their delicate texture. This recipe invites us to enjoy a classic dessert that’s both elegant and approachable, perfect for sharing with friends and family. Let’s embrace the joy of making and savoring these heavenly confections together.
Frequently Asked Questions
What are Angel Clouds dessert made of?
Angel Clouds are made from fluffy meringue using egg whites, granulated sugar, vanilla extract, cream of tartar, and a pinch of salt, combined with a light cream filling.
What equipment do I need to make Angel Clouds?
You’ll need an electric mixer, a large glass or metal mixing bowl, measuring cups and spoons, a silicone spatula, a rimmed baking sheet, parchment paper or a silicone baking mat, and optionally an oven thermometer.
How do I prepare the meringue for Angel Clouds?
Use room temperature egg whites, a clean bowl, add cream of tartar for stability, and gradually beat in sugar until glossy stiff peaks form.
How should the cream filling be prepared?
Chill the mixing bowl and beaters, then whip heavy cream with powdered sugar, optionally adding flavorings for a smooth, stable cream filling.
At what temperature should Angel Clouds be baked?
Bake Angel Clouds at a low temperature of 225°F (107°C) to slowly dry out the meringue and achieve a delicate texture.
How do I assemble Angel Clouds desserts?
Layer baked meringue clouds with whipped cream filling, garnish with fresh berries or sauces, then serve chilled but slightly warmed at room temperature.
How long can I store unassembled Angel Clouds?
Unassembled meringue shells can be stored in an airtight container at room temperature for up to 5 days once fully cooled.
What is the best way to store assembled Angel Clouds?
Keep the dessert refrigerated in a covered container and consume within 24 hours to maintain freshness and texture.
Can I freeze Angel Clouds?
Freezing is not recommended as it can affect the delicate meringue texture and cause sogginess.
What are some serving suggestions for Angel Clouds?
Serve with whipped cream and fresh berries, or drizzle with sauces like chocolate ganache, raspberry coulis, or caramel for added flavor.