I think the key to a successful dish, and I'm just winging it here based on experience with eggs in general but the timing, temperature and heat transfer with texture an equally important factor. The opportunity for this recipe going south and tasting dry, airy and crumbly, (yes a technical culinary term, lol) is very high. Or undercooked tasting wet, soft and airy, not very appealing either way. Personally I don't see this being all that appetizing to begin with but it could be decent if the right texture is achieved. That being, the egg whites are not over whipped, which creates a dry egg white and layed out to a thickness that allows for a quick set and allowing the interior to come up to an interior temp of around 140 and under a salamander or broiler to bring a nice crisp crunch to the outer layer. Even then I can't really find this appealing in a culinary sense, but you never know. I might try if I have some free time in the kitchen. What did you find unappealing in your attempt?
EDIT: I believe that the interior of the egg clouds have to be fairly dense while the outside has some texture or slight crunch. I say dense because a dry mouthful of light airy egg whites in contrast to the exterior is what I'm having a problem with, which is more likely to happen most of the time. If I get around to seeing what happens when I make these I will also add in some yolk to add structure which translates to texture. How much yolk will probably come down to a math equation, but it would be interesting to find out. The sugar in Floating Islands adds the structure and texture and eating them is pleasantly luscious, and I think the yolks might have a similar effect.
