Description
Cloud Bread is a light, fluffy, and airy baked treat made primarily from egg whites, sugar, and cornstarch. This low-carb, gluten-free bread alternative is perfect for those looking for a delicate and slightly sweet bread option. It’s simple to prepare and yields a soft, meringue-like loaf that’s mildly sweet and versatile for breakfast or snacks.
Ingredients
Scale
Ingredients
- 3 large eggs
- 2 to 3 Tbsp of sugar (28 to 42g)
- 1 Tbsp of cornstarch (10g)
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) to ensure it reaches the perfect temperature for baking the cloud bread.
- Separate Eggs: Carefully separate the egg whites from the yolks and place the whites into a clean, dry mixing bowl.
- Beat Egg Whites: Using a mixer on medium speed, beat the egg whites until they become frothy and start to build volume.
- Add Sugar Gradually: While continuing to beat the egg whites, slowly add the sugar, a little at a time, ensuring it fully incorporates and helps stabilize the mixture.
- Sift and Add Cornstarch: Sift the cornstarch into the egg white mixture to prevent lumps and beat again to fully combine it with the sugar and whites.
- Beat to Stiff Peaks: Increase the mixer speed to high and beat for 2 to 3 minutes until stiff peaks form, and the texture resembles thick, fluffy shaving cream.
- Shape the Meringue: Line a baking sheet or cookie sheet with parchment paper or a silicone baking mat. Spoon the egg white mixture onto the sheet and shape it into a loaf or a cloud-like shape using a spatula.
- Bake: Place the sheet on the middle rack of the oven and bake for 35 to 45 minutes, until the bread is a golden brown or orange hue and a wooden skewer inserted in the center comes out clean.
- Cool and Serve: Remove from the oven and allow the cloud bread to cool completely. Once cooled, cut with a serrated knife or simply tear it apart to enjoy immediately.
Notes
- Be sure to use a clean and grease-free bowl for beating egg whites to achieve optimal volume.
- The amount of sugar can be adjusted depending on your desired sweetness level.
- Do not overbake; the bread should be golden and dry but still soft on the inside.
- This bread is best eaten fresh but can be stored in an airtight container for up to 2 days.
- Use fresh eggs at room temperature for better whipping results.
