Cloud Bread

Let's cook

1. 1

   Separate cleanly

   Separate the eggs carefully. Any trace of yolk in the whites will stop them whipping to stiff peaks.

   💡

   One drop of yolk ruins the whole batch. Separate each egg into a small bowl first.

2. 2

   Whip to stiff peaks

   Beat the whites with the cream of tartar until they hold stiff, glossy peaks that stand upright when the beater is lifted.

3. 3

   Smooth the yolk mixture

   Beat the yolks with the cream cheese, sugar, and salt until completely smooth with no lumps.

4. 4

   Fold gently

   Fold the yolk mixture into the whites in three additions with a spatula, cutting down and turning over. Stirring knocks all the air out.

   💡

   Fold, do not stir. The air you whipped in is the entire structure.

5. 5

   Bake low

   Spoon six mounds onto a lined tray and bake at 300°F (150°C) for 25–30 minutes until golden and dry to the touch. Cool on the tray.

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