1cup assorted berries (i.e. strawberries, blackberries, raspberries, and blueberries)
1 1/2Tablespoonsfresh lime or lemon juice
4large egg whites
A dash ofsalt
fresh mint leaves (optional)
Start by macerating the assorted berries. Place 3 quartered strawberries and whole blueberries, blackberries, and raspberries in a medium plastic or glass bowl. Sprinkle granulated sugar and 1 Tablespoon of lime/lemon juice over the top of the berries and toss or shake. Let bowl sit at room temperature for at least 30 minutes. If not using immediately, cover and refrigerate overnight. If desired, our Sweet Berry Cloud Eggs can be garnished with fresh assorted berries -- maceration is not necessary although adds a nice sweet touch to the dessert.
Meanwhile, preheat oven to 425°F. Using a stand mixer or whisk, beat the egg whites on low until foamy. Add 1/2 Tablespoon of lime/lemon juice, a dash of salt, and just a bit of the powdered sugar toward the side of the bowl (not center). Beat on high speed until stiff peaks form. It is important to add sugar slowly, little by little and always toward the side of the bowl; otherwise egg whites won't increase in volume as intended. You may need to stop mixer a few times to scrape sugar from the side of the bowl.
Create 6 mounds of egg whites on a baking sheet lined with parchment paper. Make a well or indentation in the center of each mound to resemble nests. Place baking sheet on the oven middle rack and bake for about 3-5 minutes or until lightly golden and the mounds have firmed up.
Let cool and gently transfer to serving plate using a large metal spatula. Garnish indented center with berries and fresh mint leaves. Drizzle with a bit of the syrup formed during maceration if desired. Serve immediately and enjoy!