Three Ingredient Cloud Bread Recipes

KETO CLOUD BREAD RECIPE (OOPSIE BREAD)

Steps:

• Preheat the oven to 300 degrees F (149 degrees C). Line a baking sheet with parchment paper and grease lightly.
• In a large bowl, use an electric mixer to beat the egg whites and cream of tartar until stiff peaks form.
• In a second large bowl, use the mixer to beat the mascarpone, egg yolks, and sea salt until smooth.
• Carefully and gradually fold the egg whites into the mascarpone mixture with a spatula. Use a folding motion to incorporate, without breaking down the air bubbles in the egg whites.
• Scoop the mixture into six circular discs onto the parchment paper. Bake 25-35 minutes, until golden.

3-INGREDIENT CLOUD BREAD

Steps:

• Preheat oven to 300°F. Line 2 shallow baking pans with parchment paper; set aside.
• Beat egg whites and cream of tartar in large bowl with electric mixer or stand mixer with whisk attachment on high speed until stiff peaks form, about 1 to 2 minutes.
• Beat cream cheese in separate large bowl on medium speed until smooth. Add egg yolks, one at a time, beating until completely smooth. Gently fold egg white mixture into yolk mixture. Using a 1/4-cup measuring cup, scoop batter onto prepared baking sheets about 2-inches apart, spreading each scoop into a 4-inch circle.
• Bake 25 minutes or until golden brown and center is completely set. Cool on baking pans 5 minutes. Remove to wire racks; cool completely.
• Try these twists:• Italian Herbs & Cheese: Prepare as directed, stirring 3 tablespoons grated Parmesan cheese, 1/2 teaspoon McCormick® Perfect Pinch® Italian Seasoning and 1/4 teaspoon McCormick® Garlic Powder into egg yolk mixture until well blended.• Cinnamon Vanilla: Prepare as directed, stirring 1 tablespoon confectioners' sugar, 1/2 teaspoon McCormick® Ground Cinnamon and 1/2 teaspoon McCormick® Pure Vanilla Extract into egg yolk mixture until well blended.• Chocolate: Prepare as directed, stirring 1 tablespoon confectioners' sugar, 1 tablespoon unsweetened cocoa powder and 1/2 teaspoon McCormick® Pure Vanilla Extract into egg yolk mixture until well blended.

CLOUD BREAD

Steps:

• Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper. Using an electric mixer on medium-high speed, beat egg whites and cream of tartar in a large bowl until stiff peaks form, about 7 minutes.
• For Plain Cloud Bread, mix egg yolks and yogurt in a medium bowl until smooth.
• For t Garlic-Rosemary Cloud Bread, mix egg yolks, yogurt, rosemary, garlic powder, and salt in a medium bowl until smooth.
• For Cinnamon-Spiced Cloud Bread, mix egg yolks, yogurt, honey, and cinnamon in a medium bowl until smooth.
• Add a small portion of egg white mixture to egg yolk mixture and stir just until lightened. Gently fold in remaining egg white mixture in 2 additions until just combined.
• Using a large spoon, divide meringue into 6 mounds on prepared baking sheet. Bake bread until golden brown and cooked through, about 35 minutes. Turn off oven and prop open with a wooden spoon until oven is cool, about 45 minutes. Transfer pan to a wire rack and let cool completely, at least 20 minutes.
• Do Ahead
• Bread can be made 1 month ahead. Store in a single layer in an airtight container and freeze.

CLOUD BREAD

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
• Place cream cheese in a microwave-safe bowl and warm in the microwave at 10-second intervals until softened, about 30 seconds. Cool to room temperature, about 5 minutes. Mix in egg yolks until smooth.
• Place egg whites and baking powder in a glass, metal, or ceramic bowl; beat together until stiff peaks form.
• Fold yolk mixture gently into egg whites until batter is just combined and light yellow in color.
• Scoop batter into 4-inch rounds on baking sheet, flattening peaks with the back of the spoon.
• Bake in the preheated oven until golden brown, 17 to 20 minutes.