Ingredients
Equipment
Method
- Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
- In a bowl, combine the drained cottage cheese and egg yolks. Mix until smooth. You can use a fork or a hand mixer on low speed.
- In a separate, clean bowl, beat the egg whites with the cream of tartar until stiff peaks form. This means when you lift the beaters, the egg whites stand straight up.
- Gently fold about one-third of the beaten egg whites into the cottage cheese mixture to lighten it. Then, carefully fold in the remaining egg whites until just combined. Do not overmix, as you want to keep the air in the egg whites.
- Spoon the batter onto the prepared baking sheet, forming about 8 rounds. You can spread them out a bit.
- Bake for 20 minutes, or until the cloud bread is lightly golden and firm to the touch.
- Let the cloud bread cool completely on the baking sheet before removing.
Nutrition
Notes
Store cooled cloud bread in an airtight container in the refrigerator for up to 3 days.