Meringue Cloud Cookies

steps

1. Position racks in middle and lower third of oven and preheat to 250 degrees. Line two baking sheets with parchment. Using 3-inch cookie cutter (or upturned small bowl) as a guide, trace 12 circles at least 1 inch apart on parchment, then turn parchment over on baking sheets.
2. In bowl of a stand mixer fitted with whisk attachment (or in a large mixing bowl, using a handheld mixer), whip egg whites and cream of tartar on high speed until whites form soft peaks. Gradually add sugar and cornstarch, then whip until meringue forms stiff, shiny peaks, 2-3 minutes.
3. Remove bowl from mixer (if using) and gently fold in vanilla and vinegar. Fold in freeze-dried-strawberry powder. Using a large ice cream scoop or spoon, gently scoop mounds of meringue, about 2 inches high, into traced circles on prepared baking sheets. Use back of scoop or spoon to form peaks.
4. Place pans in oven and turn temperature down to 200 degrees. Bake meringues for 1-1½ hours, switching position of pans halfway through, until set to the touch. You should be able to pull meringue off parchment easily, without resistance. Turn off oven. Let meringues cool in oven for 30 minutes, then remove from oven, let cool completely. Dust tops with strawberry powder before serving. Meringues are best eaten same day they’re made, but can be stored in airtight container at room temperature for up to 1 week.