I made the Viral Cloud Bread 3 Ways! (Easy 3-Ingredient TikTok Recipe)

Ingredients

• 3 large Egg Whites (separated from yolks, room temperature)
• 2 tablespoons Granulated Sugar (plus 1 teaspoon (approx. 30 g total))
• 1 tablespoon Cornstarch (plus 1 teaspoon (approx. 10 g total), sifted)
• a few drops Blue Food Dye (optional) (for colored cloud bread)
• 1 teaspoon Ube Extract (optional) (for purple ube cloud bread)
• 1 teaspoon Pandan Extract (optional) (for green pandan cloud bread)

Instructions

1. Separate Egg Whites

   Crack each egg into a small bowl, then transfer the yolk back to the shell, letting the white fall into a clean mixing bowl. Repeat until you have three egg whites.

   Time: PT5M

2. Measure Sugar and Cornstarch

   Measure 2 Tbsp + 1 tsp granulated sugar (≈30 g) and 1 Tbsp + 1 tsp cornstarch (≈10 g). Set aside.

   Time: PT2M

3. Whip Egg Whites to Foamy Stage

   Using the electric mixer on medium speed, beat the egg whites until they become foamy and slightly increased in volume.

   Time: PT5M

4. Add Sugar and Cornstarch Gradually

   With the mixer on low, sprinkle the sugar in a thin stream, then add the cornstarch. Continue mixing until the mixture forms stiff peaks.

   Time: PT4M

5. Add Color or Flavor (Optional)

   For colored versions, add a few drops of blue food dye, or stir in ube or pandan extract. Mix just until the color is uniform.

   Time: PT1M

6. Shape on Parchment

   Line the baking sheet with parchment paper. Using a butter knife or spatula, drop the meringue onto the paper and shape into a roughly spherical mound (about 3‑4 inches wide).

   Time: PT3M

7. Bake

   Place the sheet in a pre‑heated oven at 300°F (150°C) and bake for 25‑30 minutes, until the exterior is lightly golden and the interior feels set.

   Time: PT30M

   Temperature: 300°F

8. Cool and Serve

   Remove from oven, let cool on a wire rack for 5‑10 minutes, then gently break apart to reveal the fluffy interior. Serve plain or with a spread.

   Time: PT5M

Nutrition Facts

Calories

120

Protein

6 g

Carbohydrates

10 g

Fat

4 g

Fiber

0 g

Ingredient Substitutions

• Instead of Egg Whites: Aquafaba (chickpea water) – 3 tbsp per egg white
• Instead of Granulated Sugar: Powdered sugar, Honey (reduce by 1 tbsp)
• Instead of Cornstarch: Tapioca starch, Potato starch
• Instead of Blue Food Dye (optional): Natural blueberry puree
• Instead of Ube Extract (optional): Ube jam (adjust amount)
• Instead of Pandan Extract (optional): Pandan paste (use ½ tsp)

Equipment Needed

• Mixing Bowl
• Electric Hand Mixer or Stand Mixer
• Measuring Spoons
• Baking Sheet
• Parchment Paper
• Butter Knife or Small Spatula (optional)
• Oven

Critical Steps — Do Not Skip

• Separate egg whites without any yolk contamination.
• Whip egg whites to the correct foamy stage before adding sugar.
• Add sugar and cornstarch gradually to maintain stability.
• Bake at low temperature (300°F) for the full 25‑30 minutes without opening the oven early.

Chef Tips from the Video

• Use room‑temperature eggs for quicker volume.
• Sift the cornstarch through a fine mesh sieve to avoid lumps.
• If you don’t have a kitchen scale, 2 Tbsp + 1 tsp sugar and 1 Tbsp + 1 tsp cornstarch are reliable approximations.

Troubleshooting

Storage

Refrigerator: Place in an airtight container for up to 2 days.

Freezer: Wrap tightly in plastic wrap and freeze for up to 1 month; reheat gently.

Room temperature: Can sit at room temperature for up to 4 hours, but will become less fluffy.

Make-Ahead Tips

• Bake all three loaves at once on separate parchment sheets if your oven allows.
• Store cooled loaves in a zip‑top bag; re‑warm briefly in a toaster oven before serving.

Frequently Asked Questions