Cloud Bread

Method

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1. Heat the oven to 150°C / 300°F and line two trays with baking paper.

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2. Beat the yolks with the cream cheese, salt and onion powder until completely smooth — no lumps at all. A hand whisk and a minute of patience.

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3. In a scrupulously clean bowl, whisk the whites with the cream of tartar to stiff, glossy peaks that hold their shape when the whisk is lifted.

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4. Stir a third of the whites into the yolk mixture to loosen it, working the lumps out entirely.

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5. Fold in the remaining whites in two additions with a large spatula, stopping the moment no streaks remain.

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6. Spoon 8 mounds onto the trays, spacing them well, and spread each to about 10 cm across and 1.5 cm deep.

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7. Scatter with sesame seeds if using and bake 25 to 28 minutes, until golden and dry to the touch.

   Mark done Start 25 min timer

8. Cool on the trays for 10 minutes, then move to a rack. They firm as they cool and become flexible after an hour in an airtight box.

   Mark done Start 10 min timer

Chef’s Tips

• Not a speck of yolk in the whites. This recipe has nothing else holding it up.
• They are fragile straight from the oven and flexible an hour later. Wait.
• Store them with paper between the layers or they stick together.

Pairing Suggestions

• Bacon and egg, as a sandwich
• Smoked salmon and cream cheese
• Soup

Storage & Reheating

Airtight at room temperature for 2 days, or refrigerated for 5. They soften in the fridge; refresh 3 minutes at 150°C.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.