Cloud Bread

How to Make Cloud Bread

1. 1

   Step 1: Preheat and separate eggs

   Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper. Carefully separate the eggs into two bowls, placing the whites in a large clean bowl and the yolks in a smaller bowl; set both aside.

   For this step

   • 3 largeLarge eggs
2. 2

   Step 2: Whip the egg whites

   Add the cream of tartar and half the salt to the bowl with egg whites and beat with an electric mixer until stiff, glossy peaks form. The whites should hold their shape firmly when the beaters are lifted.

   For this step

   • 1/4 tspCream of tartar
   
3. 3

   Step 3: Make the yolk-cream cheese base

   To the yolks, add the softened cream cheese, honey (if using), vanilla (if using) and the remaining pinch of salt, then whisk or beat until smooth and lump-free. The mixture should be fairly loose so it will fold easily into the whites.

   For this step

   • 2 ozCream cheese, softened
   • 1 tbspHoney (optional for a touch of sweetness)
   • 1/2 tspVanilla extract (optional)
   
4. 4

   Step 4: Fold and shape

   Gently fold about one-third of the beaten whites into the yolk mixture to lighten it, then fold in the remaining whites with a spatula using careful strokes to preserve air. Spoon or pipe 6 evenly sized rounds (about 2–3 tablespoons each) onto the prepared sheet and sprinkle with seasoning if desired.

   For this step

   • 1/2 tspEverything bagel seasoning or sesame seeds (optional topping)
   
5. 5

   Step 5: Bake and cool

   Bake for 22–26 minutes until the tops are lightly golden and the rounds feel set to the touch. Let them cool on the sheet for 5 minutes, then transfer to a rack to cool completely before splitting or stacking; they’re best eaten the same day or stored in an airtight container in the fridge for 2–3 days.
   

1. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper. Carefully separate the eggs into two bowls, placing the whites in a large clean bowl and the yolks in a smaller bowl; set both aside.
2. Add the cream of tartar and half the salt to the bowl with egg whites and beat with an electric mixer until stiff, glossy peaks form. The whites should hold their shape firmly when the beaters are lifted.
3. To the yolks, add the softened cream cheese, honey (if using), vanilla (if using) and the remaining pinch of salt, then whisk or beat until smooth and lump-free. The mixture should be fairly loose so it will fold easily into the whites.
4. Gently fold about one-third of the beaten whites into the yolk mixture to lighten it, then fold in the remaining whites with a spatula using careful strokes to preserve air. Spoon or pipe 6 evenly sized rounds (about 2–3 tablespoons each) onto the prepared sheet and sprinkle with seasoning if desired.
5. Bake for 22–26 minutes until the tops are lightly golden and the rounds feel set to the touch. Let them cool on the sheet for 5 minutes, then transfer to a rack to cool completely before splitting or stacking; they’re best eaten the same day or stored in an airtight container in the fridge for 2–3 days.