Monday, February 29, 2016
One of my co-workers has been asking me to make her Cloud Bread for months. I finally gave in.
This is quite possibly the most interesting thing I've made. It's not actually bread, but a replacement for bread. The recipe calls for eggs instead of flours making it super light and airy.
I served with a little honey butter and Smuckers jelly. You could also slice and use as sandwich bread. Another recipe suggested adding rosemary, or other spices, to make it more savory.
Give it a try! It's a fun recipe!
3 large eggs, separated
3 tablespoons cream cheese, room temperature
1/4 teaspoon cream of tartar
1 teaspoon sugar
Preheat oven to 300 degrees. Line two baking sheets with parchment paper or baking mats. Set aside. Separate eggs - whites in one bowl and yolks in another.
In a small bowl, mix together the egg yolks, cream cheese and sugar until smooth. Set aside.
In the bowl of a stand mixer, using the whisk attachment, whisk egg whites and cream of tartar on high speed until stiff peaks are formed, about 5-6 minutes.
Gently fold in the cream cheese mixture - be gently so the egg whites keep the fluffiness.
Using a cookie scoop, drop batter onto prepared baking sheets. I ended up with 12 scoops - 6 on each cookie sheet.
Bake for 20-30 minutes, or until golden brown. Watch closely as baking time can vary. Let cool on pan for a couple minutes before transferring to a wire rack to cool completely.
Store in an airtight container.
Slice and use for sandwiches, top with butter and jelly, or drizzle with honey.
Source: Cinnamon and Toast
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