Description
A delightful homemade Cloud Macchiato featuring layers of vanilla sweet cream, espresso, cloud powder (meringue), and a decadent caramel drizzle.
Ingredients
Scale
- 1 cup heavy cream
- 2 tablespoons milk (2% or whole milk recommended)
- 2 tablespoons vanilla syrup (or 1 tablespoon vanilla extract and 1 tablespoon simple syrup)
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1/4 cup heavy cream
- 2 tablespoons butter, unsalted
- 1/4 teaspoon salt
- 2 shots of espresso (about 2 ounces) – freshly brewed is best!
- 3 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/4 teaspoon vanilla extract
Instructions
- Prepare the Vanilla Sweet Cream: In a medium bowl, whisk together heavy cream, milk, and vanilla syrup (or vanilla extract and simple syrup) until slightly thickened but still pourable (1-2 minutes). Chill for at least 30 minutes.
- Make the Caramel Drizzle: In a medium saucepan, combine sugar and water. Cook over medium heat, without stirring, until the mixture turns a deep amber color (5-8 minutes). Remove from heat. Carefully pour in heavy cream (it will bubble). Add butter and salt. Return to low heat and stir until smooth (1-2 minutes). Cool slightly and transfer to a squeeze bottle (optional).
- Prepare the Cloud Powder (Meringue): Ensure egg whites are at room temperature. In a clean bowl, combine egg whites and cream of tartar. Beat with an electric mixer until soft peaks form. Gradually add sugar, one tablespoon at a time, beating until stiff, glossy peaks form. Beat in vanilla extract.
- Oven Method: Preheat oven to 170-200°F (75-95°C). Spread meringue thinly on parchment-lined baking sheet. Bake for 1-2 hours, or until completely dry and crisp.
- Dehydrator Method: Spread meringue thinly on dehydrator trays. Dehydrate at 135°F (57°C) for 4-6 hours, or until completely dry and crisp.
- Cool completely and break into small pieces. Pulse in a food processor for a finer powder (optional).
- Assemble the Cloud Macchiato:
- Choose a tall glass or mug.
- Pour chilled vanilla sweet cream into the bottom of the glass, filling it about halfway.
- Gently pour the freshly brewed espresso over the vanilla sweet cream.
- Generously sprinkle the meringue “cloud powder” over the top of the espresso.
- Drizzle the caramel sauce over the cloud powder.
- Serve immediately.
Notes
- Sugar-Free Option: Use sugar-free vanilla syrup and a sugar substitute for the caramel sauce.
- Different Flavors: Experiment with different flavored syrups, such as hazelnut or cinnamon, in the vanilla sweet cream.
- Iced Cloud Macchiato: Add ice to the glass before adding the vanilla sweet cream.
- Vegan Cloud Macchiato: Use plant-based heavy cream and milk for the vanilla sweet cream. For the meringue, you can use aquafaba (the liquid from canned chickpeas) instead of egg whites.
- Espresso Substitute: If you don’t have an espresso machine, you can use strongly brewed coffee as a substitute.
- Prep Time: 30 minutes
- Cook Time: 2 hours