Ingredients:

  • 3 large Egg whites
  • 1/8 tsp Cream of tartar
  • 3 large Egg yolks
  • 3 oz Cream cheese, softened
  • 1/8 tsp Fine sea salt
  • 1/4 tsp Garlic powder

Instructions:

  1. Preheat the oven. Set your oven to 150°C (300°F) and line a large baking sheet with high-quality parchment paper. Note: This lower temperature ensures the bread cooks through without burning the delicate proteins.
  2. Separate the eggs. Place the 3 egg whites in one large bowl and the 3 yolks in another. Ensure no yolk enters the white bowl.
  3. Whip the whites. Add 1/8 tsp cream of tartar to the whites and beat on high until stiff peaks form and the mixture looks like shaving cream.
  4. Prepare the yolk base. Add the 3 oz (85g) softened cream cheese, 1/8 tsp salt, and 1/4 tsp garlic powder to the yolks.
  5. Blend the base. Mix the yolk and cheese mixture until completely velvety and no lumps remain.
  6. Incorporate the textures. Gently fold one scoop of the whites into the yolk mixture to lighten it.
  7. Complete the fold. Add the rest of the whites and fold using a cut and roll motion until just combined and no white streaks are visible.
  8. Portion the clouds. Spoon the mixture into 6 even rounds on the parchment paper, leaving space between them.
  9. Bake the bread. Place in the oven for 20 minutes until the tops are golden brown and firm to the touch.
  10. Cool and set. Remove from the oven and let them rest on the pan for 10 minutes until they become flexible and easy to peel away.