Will Sampson’s Strawberry Clouds

Put oven rack in the middle position and preheat the oven to 190°.
Beat egg whites with a pinch of salt in a bowl using an electric mixer at medium-high speed until they just hold soft peaks. Reduce mixer speed to medium and add ¾ cup sugar, a little at a time, beating, then continue to beat until whites hold stiff glossy peaks.

Line a baking sheet with parchment paper and spoon a small dollop of meringue on each corner of parchment, then invert parchment to secure to the baking sheet. Using a serving spoon, form meringue into small cookie-sized mounds about 2 inches apart on parchment. Using a soupspoon, lightly press down and swirl the center of each meringue to spread it out slightly.

Bake meringues until dry but still white, about 2 hours, then cool meringues in turned-off oven (with door closed) for 1 hour. (Meringues will be crisp on outside and slightly soft in center.) Cool meringues completely on baking sheet on a rack.

While meringues cool, bring 5 tablespoons sugar, ¼ cup water, and ¼ teaspoon cardamom to a boil in a small heavy saucepan, stirring until sugar is dissolved. Pour the cardamom syrup over strawberries in a heatproof bowl and stir gently to combine.

Just before serving, beat cream with 1 tablespoon sugar and ¼ teaspoon cardamom in a clean bowl using clean beaters until it just holds stiff peaks.

Peel meringues from parchment, then spoon berries with syrup onto each meringue. Spoon whipped cream over berries and top with more berries and syrup. Serve immediately.

Cook’s note: Meringues, without berries, syrup or whipped cream, can be made up to 1 day ahead and kept in an airtight container at cool room temperature.