2 oz of cream cheese (room temp) 3 eggs (room temp) 1/4 tsp of cream of tartar 1/8 tsp of salt
You need a handheld or stand electric mixer for this
Preheat oven to 300 F and line a baking sheet with parchment paper. In a medium size bowl, put the cream cheese in and mix it until smooth. In a separate bowl, separate the yolks from the whites. Make sure not to get any yolk into the egg whites. Put the yolks in with the cream cheese and mix until smooth. Set to the side and if you’re using the same mixing blade make sure to really clean it off. Any fat from the cream cheese or yolk will make the whites not fluff. Add in your salt and cream of tartar to the bowl with the egg whites and mix that on a medium high setting until stiff peaks form. Once thats ready, gently add in the egg white mixture to the yolks mixture. Don’t over mix or the eggs will deflate. Put about 1/3 of a cup of the mix in 8 different places on your parchment lined pan and bake for about 25-30 minutes. Mine took about 30 to cook.
Useful tips: Don’t get yolk in the egg whites and make sure your bowl is dust and free of other substances or you’ll have to start over on making the egg whites fluffy.
Recipe page here: cloud bread
Published at Mon, 10 Jan 2022 16:55:39 +0000