Berries in a Cloud – Easy Gluten Free Dessert Recipe


For the Meringue Clouds:

  • 2 large egg whites (room temperature)
  • Pinch of salt
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract

For the Filling:

  • Your choice of berries (raspberries, blueberries, strawberries, blackberries, or a mix)
  • Lemon curd (recipe below, or store-bought)

Lemon Curd (optional):

  • 3 large egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup lemon juice (freshly squeezed)
  • Zest of 1 lemon
  • 4 tablespoons unsalted butter (cut into small pieces)


Make the Meringue Clouds:

  • Preheat Oven: Preheat your oven to 275°F (135°C). Line a baking sheet with parchment paper.
  • Beat Egg Whites: Using an electric mixer, beat the egg whites and salt until soft peaks form.
  • Add Sugar and Vanilla: Gradually add the sugar, beating constantly until stiff, glossy peaks form. Beat in the vanilla extract.
  • Form the Clouds: Scoop heaping mounds of the meringue onto your prepared baking sheet. Use the back of a spoon to gently create an indentation in the center of each meringue.
  • Bake: Bake the meringues for 1 hour. Turn off the oven and let the meringues cool completely inside the oven (this may take several hours or overnight).

Make the Lemon Curd (optional):

  • Whisk Ingredients: In a small saucepan, whisk together the egg yolks, sugar, lemon juice, and lemon zest.
  • Cook over Medium-Low Heat: Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (this will take about 5-10 minutes).
  • Add Butter: Remove from the heat and whisk in the butter until smooth.
  • Strain and Cool: Strain the curd through a fine-mesh sieve into a bowl. Cover and refrigerate until cool.

Assemble the Dessert:

  • Top with Curd: Right before serving, spoon a generous dollop of lemon curd into the center of each meringue cloud.
  • Add the Berries: Top the curd with a pile of fresh berries.
  • Enjoy!: Serve immediately and enjoy the light, airy meringues with creamy lemon curd and sweet, juicy berries.


  • Room temperature eggs: Using room temperature eggs helps create the best volume for the meringue.
  • Don’t underbeat: Ensure the egg whites are whipped to stiff peaks for the ideal cloud-like texture.
  • Cooling time: Adequate cooling for the meringues is crucial to prevent them from collapsing.
  • Customizable: Get creative with fillings: try whipped cream, chocolate ganache, or other fruit combinations.


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