Cloud Bread

http://www.epicurious.com/recipes/food/views/cloud-bread

YIELD

Makes 6

ACTIVE TIME

10 minutes

TOTAL TIME

45 minutes, plus cooling time

INGREDIENTS

1. For Plain Cloud Bread:
   • 3 large eggs, divided
   • 1/4 teaspoon cream of tartar
   • 3 tablespoons plain yogurt
2. For Garlic-Rosemary Cloud Bread:
   • 1/2 teaspoon dried rosemary
   • 1/2 teaspoon garlic powder
   • 1/4 teaspoon kosher salt
3. For Cinnamon-Spiced Cloud Bread:
   • 1 teaspoon honey
   • 1/2 teaspoon ground cinnamon

PREPARATION

1. 1. 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.
   2. For Plain Cloud Bread, mix egg yolks and yogurt in a medium bowl until smooth.
   3. For t Garlic-Rosemary Cloud Bread, mix egg yolks, yogurt, rosemary, garlic powder, and salt in a medium bowl until smooth.
   4. For Cinnamon-Spiced Cloud Bread, mix egg yolks, yogurt, honey, and cinnamon in a medium bowl until smooth.
   5. 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.
   6. 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.
2. Do Ahead
   1. Bread can be made 1 month ahead. Store in a single layer in an airtight container and freeze.