Cloud Bread

Ingredients

• •3 whole large eggs, divided
• •¼ teaspoon cream of tartar
• •3 tablespoons plain yogurt
• •½ teaspoon dried rosemary
• •½ teaspoon garlic powder
• •¼ teaspoon kosher salt
• •1 teaspoon honey
• •½ teaspoon ground cinnamon

Cooking Instructions

1. 1.

   Preheat oven to 300°F. 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.

   7 min

2. 2.

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

   2 min

3. 3.

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

   2 min

4. 4.

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

   2 min

5. 5.

   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.

   5 min

6. 6.

   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.

   100 min

7. 7.

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