Ingredients
Equipment
Method
- Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper. This step is crucial for preventing sticking and ensuring your cloud bread lifts off cleanly once baked.
- In a medium bowl, combine the drained cottage cheese and the egg yolks. Using a fork or a whisk, thoroughly mash and mix the cottage cheese and egg yolks together until you achieve a smooth, creamy paste. Ensure there are no large curds of cottage cheese remaining. This smooth base is key to the bread's delicate texture.4 ounces full-fat cottage cheese, 4 large eggs
- In a separate, clean, and dry bowl, add the egg whites and the pinch of salt. If you are using cream of tartar, add it now. Beat the egg whites with an electric mixer on medium-high speed until stiff peaks form. This means when you lift the beaters, the egg whites stand up straight and don't curl over. This is the magic ingredient for that ethereal fluffiness!4 large eggs, 1 pinch salt, 1/4 teaspoon cream of tartar
- Gently fold about one-third of the whipped egg whites into the cottage cheese and egg yolk mixture. This initial fold is to lighten the cottage cheese base, making it easier to incorporate the remaining egg whites without deflating them. Be gentle; you want to keep as much air in the egg whites as possible.4 large eggs
- Carefully add the remaining whipped egg whites to the cottage cheese mixture. Continue to fold, using a spatula, until just combined. Stop folding as soon as you no longer see streaks of egg white. Overmixing will cause the bread to lose its lightness. The batter should look airy and fluffy.
- Spoon dollops of the batter onto your prepared baking sheet, creating round, cloud-like shapes. Aim for about 4-6 clouds, depending on your desired size. The batter will be quite light and airy, so don't worry if they spread slightly.
- Bake for 20-25 minutes, or until the cloud bread is lightly golden brown and firm to the touch. They should feel incredibly light. Keep an eye on them as ovens can vary.
- Once baked, let the cloud bread cool on the baking sheet for a few minutes before carefully transferring them to a wire rack to cool completely. This allows them to firm up further.
Notes
Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, freeze them tightly wrapped for up to 1 month. Reheat gently in a toaster or dry skillet.