Directions (Meringue Clouds)
Preheat oven to 275°F (135°C). In a medium bowl, beat egg whites, cream of tartar and vanilla extract until soft peak. Slowly add granulated sugar and continue mixing until stiff peaks.
Pipe meringue in a circular motion leaving centre open onto a parchment lined cookie sheets. Leave 1½ inches between cookies. Bake for 45 minutes. Leave pan in the oven and turn off (do not open door). Leave meringues in off oven for 1 hour to finish drying out cookies. Remove from oven and top with fresh fruit and raspberry sauce if desired. Yields 16 Cookies.
Directions (Raspberry Sauce)
Bring all ingredients to a boil in a medium pot. Reduce heat and simmer for 20 minutes.
Cool and refrigerate. Sauce can be stored in an air tight container for up to 2 weeks in the fridge or 3 months in the freezer.
Tips & Variations
Raspberry Sauce Can be ran ahead of time and stored in the fridge for up to 2 weeks.