I’ve been seeing people talking about this cloud bread and being a hard core carb lover seeing this touted as carb free I had to try it. Looking at the ingredients I immediently thought “meringue cookies” – I made these with trepidation but they turned out much better than I expected! They do not taste like thick pieces of french bread or even regular old sandwich bread but it’s a decent replacement for someone (me!) who is a carb addict.
It really reminds me of a flattened popover- without the flour. I’ll never be able to satisfy my carb-cravings on these but they were pretty tasty. Next time I’m going to try it with garlic and rosemary.
Ingredients:
3 eggs, separated
3 tbsp cream cheese
1/4 tsp cream of tarter
1 tbsp white sugar
Directions:
Preheat oven to 300 F.
Separate the eggs carefully.
In one bowl, cream the cream cheese, sugars and egg yolks.
In another bowl, whip the cream of target and egg whites on high speed until firm peaks form.
Gently fold the egg yolk mixture into the egg white mixture. Do this very gently- you don’t want to destroy the egg white mixture.
Spray cookie sheets with cooking spray.
Place scoops of the mixture into 10 even round amounts onto the cooking sheet. Leave space between them.
Bake on the middle rack for 25 minutes. Start checking to see if they have started to turn golden brown.
Remove pans and cool completely on a rack.
To warm, place in a toaster oven on a low setting.
Optional Add-ins:
Rosemary
Parmesan Cheese
Cinnamon
If you eat them warm they will be crispy but once cooled they are softer and chewier like bread.
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