Cloud Bread: fluffy dream or bland nightmare?

Ingredients

• 6 large Egg Whites (leftover from separating eggs)
• 1 large Egg Yolk (from the same eggs as the whites)
• 0.5 teaspoon Cream of Tartar (helps stabilize the egg whites)
• 0.25 teaspoon Salt (enhances flavor)
• 1 teaspoon Granulated Sugar (adds a slight sweetness (optional))
• 2 drops Pink Food Coloring (gel or liquid; adjust for deeper color)

Instructions

1. Separate Eggs

   Separate the egg whites from the yolk, keeping the whites in a clean, dry mixing bowl.

   Time: PT5M

2. Preheat Oven

   Preheat the oven to 150°C (300°F).

   Time: PT5M

   Temperature: 150°C

3. Add Stabilizers

   Add the cream of tartar and salt to the egg whites and beat on medium speed until the mixture becomes frothy.

   Time: PT5M

4. Whip to Stiff Peaks

   Increase the mixer to high speed and beat the whites until stiff peaks form (the peaks should stand upright when the beaters are lifted).

   Time: PT7M

5. Fold in Yolks and Color

   Gently fold the egg yolk, sugar, and pink food coloring into the whipped whites using a spatula.

   Time: PT3M

6. Portion onto Sheet

   Line the baking sheet with parchment paper and spoon the batter into six even mounds, spacing them about 2 inches apart.

   Time: PT5M

7. Bake

   Bake for 15 minutes, then check for doneness. If the tops are still sticky, continue baking another 15 minutes (total 30 minutes) until the edges are lightly golden and the center feels firm.

   Time: PT30M

   Temperature: 150°C

8. Cool

   Remove the cloud breads from the oven and let them cool on a wire rack for about 10 minutes before serving or storing.

   Time: PT10M

Nutrition Facts

Calories

30

Protein

3 g

Carbohydrates

1 g

Fat

2 g

Fiber

0 g