Serving size: 6

Making time: 10 minutes

Total time: 45 minutes, including extra cooling time

Ingredients

Plain Cloud Bread:

3 Large Eggs

1.25 grams Cream of Tartar

45 grams Plain Sour Cream

Garlic Rosemary Cloud Bread:

2.5g dried rosemary

2.5g garlic powder

1.25g kosher salt

Cinnamon Spice Cloud Bread:

5g honey

2.5g cinnamon

Making Directions

1. Preheat the oven to 150 degrees Celsius. Place greaseproof paper on a baking sheet. Using an electric mixer on medium speed, beat the egg whites and cream of tartar in a large bowl until stiff peaks form, about 7 minutes.

2. To make the plain cloudy bread: combine the egg yolks and yogurt in a medium bowl until well blended.

To make the Garlic Rosemary Cloud Bread: combine the egg yolks, yogurt, rosemary, garlic powder and salt in a medium bowl until well blended.

Make the Cinnamon Spice Cloud Bread: combine the egg yolks, yogurt, honey and cinnamon in a medium bowl until smooth.

3. Whisk egg white mixture into yolk mixture in 2 batches until shiny.

4: Using a large spoon, divide mixture into 6 equal portions and place on prepared baking sheet. Bake bread until golden brown, about 35 minutes or until cooked through. Turn off the oven, open the door with a glove, and cool for about 45 minutes, until the inside of the oven is cool. Transfer the baking sheet to a rack and let cool completely for at least 20 minutes.