Ingredients
Equipment
Method
- Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper. Carefully separate the eggs, placing whites in a large mixing bowl and yolks in a separate bowl.
- Add the cottage cheese to the egg yolks. Use an immersion blender to blend the mixture until it is completely smooth.
- Using an electric mixer, whip the egg whites on high speed. Once foamy, add the baking powder and continue to whip until stiff peaks form.
- Gently fold the cottage cheese mixture into the whipped egg whites in thirds, being careful not to deflate the batter. The mixture should be light and airy.
- Spoon the batter onto the prepared baking sheet into 6-8 round discs. Bake for 25-30 minutes, until golden brown and firm.
- Let the cloud bread cool on the baking sheet for several minutes before transferring to a wire rack to cool completely before serving.
Nutrition
Notes
Tip 1: For the best volume, ensure the bowl used for whipping egg whites is completely clean and free of any oils.
Tip 2: Feel free to add savory seasonings like garlic powder or dried herbs to the yolk mixture for extra flavor.
Tip 3: Store in an airtight container in the refrigerator for up to one week. Reheat in a toaster to restore crispness.
Tip 2: Feel free to add savory seasonings like garlic powder or dried herbs to the yolk mixture for extra flavor.
Tip 3: Store in an airtight container in the refrigerator for up to one week. Reheat in a toaster to restore crispness.