Cloud Bread

Ingredients for Cloud Bread

• 3 large eggs, divided

• 1/4 teaspoons cream of tartar

• 45ml plain yoghurt

• 1/2 teaspoons dried rosemary

• 1/2 cucchiaini di aglio in polvere

• 1/4 cucchiaini di sale kosher

• 1 cucchiaino di miele

• 1/2 cucchiaini di cannella in polvere

Preheat oven to 149°C. Line a rimmed baking sheet with parchment paper. Using an electric mixer on medium-high speed, beat egg whites and cream of tartar in a large bowl until stiff peaks form, about 7 minutes.

For Plain Cloud Bread, mix egg yolks and yoghurt in a medium bowl until smooth.

For t Garlic-Rosemary Cloud Bread, mix egg yolks, yoghurt, rosemary, garlic powder, and salt in a medium bowl until smooth.

For Cinnamon-Spiced Cloud Bread, mix egg yolks, yoghurt, honey, and cinnamon in a medium bowl until smooth.

Add a small portion of egg white mixture to egg yolk mixture and stir just until lightened. Gently fold in remaining egg white mixture in 2 additions until just combined.

Using a large spoon, divide meringue into 6 mounds on prepared baking sheet. Bake bread until golden brown and cooked through, about 35 minutes. Turn off oven and prop open with a wooden spoon until oven is cool, about 45 minutes. Transfer pan to a wire rack and let cool completely, at least 20 minutes.

Bread can be made 1 month ahead. Store in a single layer in an airtight container and freeze.

Avvertenza

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