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 teaspoons garlic powder

• 1/4 teaspoons kosher salt

• 1 teaspoon honey

• 1/2 teaspoons ground cinnamon

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.