Cloud Bread
A light, airy egg-based bread made from whipped egg whites, cream cheese, and flavorings. Baked until fluffy and golden, it forms a tender crumb with a delicate, soufflé-like texture.
Ingredients
Method
Preheat oven to 300°F. Line a baking sheet with parchment paper.
Add egg whites and lemon juice (or cream of tartar) to a clean mixing bowl.
Using an electric mixer, beat egg whites on high speed until stiff peaks form, about 3–4 minutes.
In a separate bowl, blend softened cream cheese, vanilla, sugar, and salt until smooth.
Gently fold the cream cheese mixture into the whipped egg whites in two additions, being careful not to deflate. Fold in cinnamon and zest if using.
Spoon mixture onto the prepared baking sheet in 8 mounds, spacing them 2 inches apart.
Bake at 300°F for 20–25 minutes, until the tops are firm and pale golden but still soft inside.
Cool for 5 minutes on the baking sheet, then transfer to a plate. Serve warm or at room temperature.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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