Cloud Bread Garlic Parmesan (Printable)

Airy bread with garlic, Parmesan, and fresh herbs, ideal for dipping or light snacking.

# Components:

→ Egg Mixture

01 - 3 large eggs, separated
02 - 1/4 teaspoon cream of tartar

→ Cheese & Flavorings

03 - 1/4 cup grated Parmesan cheese (25 g)
04 - 2 tablespoons cream cheese, softened
05 - 1 garlic clove, minced
06 - 1 tablespoon fresh chives, finely chopped
07 - 1 tablespoon fresh parsley, finely chopped
08 - 1/4 teaspoon dried oregano
09 - 1/4 teaspoon salt
10 - 1/8 teaspoon freshly ground black pepper

# Directions:

01 - Preheat oven to 300°F. Line a baking sheet with parchment paper.
02 - In a clean, dry bowl, beat egg whites with cream of tartar until stiff peaks form.
03 - In a separate bowl, whisk egg yolks, cream cheese, Parmesan, garlic, chives, parsley, oregano, salt, and pepper until smooth.
04 - Gently fold egg whites into yolk mixture in three additions, carefully maintaining volume.
05 - Spoon mixture onto prepared baking sheet, forming six even rounds about 1/2 inch thick.
06 - Bake for 25 minutes, or until golden brown and set.
07 - Allow to cool slightly before serving; best enjoyed warm.

# Expert Advice:

01 -
  • It feels like cheating because something this fluffy and flavorful cant possibly be made with so few ingredients.
  • You can eat two or three without feeling weighed down, which makes it perfect for snacking or pairing with soup.
  • The texture is somewhere between a soufflé and a biscuit, and it never gets old.
02 -
  • If you deflate the egg whites too much while folding, the bread will turn out flat and dense instead of airy.
  • Dont skip the cream of tartar, I tried it once without and the whites collapsed halfway through baking.
  • Make sure the cream cheese is fully softened or youll end up with little white lumps in the batter.
03 -
  • Room temperature eggs separate more easily and whip up fluffier than cold ones straight from the fridge.
  • If you want a little extra color and flavor, brush the tops lightly with melted butter and sprinkle with more Parmesan before baking.
  • Use a large spoon or ice cream scoop to portion the batter so all six rounds bake evenly.
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