Cloud Bread Recipe

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Ingredients

  • servings: 10 pieces
  • 4 large eggs, separated
  • 1/2 teaspoon cream of tartar
  • 2 ounces low-fat cream cheese
  • or – (1 1/2 ounces of set greek yoghurt)
  • 1 teaspoon Italian herb seasoning
  • 1/2 teaspoon sea salt
  • 1/4 – 1/2 teaspoon garlic powder

Method

  1. Preheat the oven to 300 degrees F
  2. Line two large baking sheets with parchment paper
  3. Separate the egg whites and egg yolks
  4. Place the whites in a stand mixer with a whip attachment
  5. Add the cream of tartar and beat on high until the froth turns into firm meringue peaks
  6. Move to a separate bowl
  7. Place the cream cheese in the empty stand mixing bowl
  8. Beat on high to soften
  9. Then add the egg yolks one at a time to incorporate
  10. Scrape the bowl and beat until the mixture is completely smooth
  11. Then beat in the Italian seasoning, salt, and garlic powder
  12. Gently fold the firm meringue into the yolk mixture
  13. Try to deflate the meringue as little as possible, so the mixture is still firm and foamy
  14. Spoon 1/4 cup portions of the foam onto the baking sheets and spread into even 4-inch circles, 3/4 inch high
  15. Bake on convect for 15-18 minutes, or in a conventional oven for up to 30 minutes
  16. The bread should be golden on the outside and firm
  17. The center should not jiggle when shaken
  18. Cool for several minutes on the baking sheets, then move and serve!
  19. Cloud Bread can be stored in an airtight container in the refrigerator for several days

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