Never heard of it, tell us more, please.
I WANT those SHOEZ!!!!!!!!!!!!!!! Marvelous, 440!
Ok, Madame
sense, here ya go:
CLOUD BREAD (makes 8 large cloud bread buns)
6 eggs
¼ cup plus 2 tablespoons of room temperature full-fat cream cheese
¼ teaspoon cream of tartar
1 tablespoon finely grated parmesan or pecorino cheese
½ teaspoon dried oregano
INSTRUCTIONS
To make the cloud bread preheat oven to 300 degrees F. Make sure the cream cheese is at room temperature or it won't melt into the batter. Carefully crack the eggs in a large bowl and separate the egg yolks and place them in another bowl. If any of the egg yolks break into the egg whites, you have to throw them out and start over, so be careful. Add the cream of tartar to the egg whites and use a whisk or hand mixer to beat the egg whites until they reach a stiff peak. Use the same mixer to combine the egg yolks with the cream cheese and beat until smooth, it's ok if there are little flecks of cream cheese that have not melted. Use a spatula to add half of the egg white mixture to the egg yolks. It is very important that you fold the mixture together, and NOT STIR, otherwise you will deflate all the bubbles. Once the first batch of egg whites is mostly incorporated and the rest and fold until combined. It's ok if the mixture is not completely smooth, you don't want to over mix the batter.
Place a layer of parchment paper on two sheet trays and use a ½ cup measuring cup to scoop the batter on to the parchment paper. Try to make the shape the size of a bun, and use a spoon to make it even. The batter will spread a little, so make sure not to make them too thin or wide. Grate a little bit of cheese and sprinkle a little of the oregano on the top of the buns. Bake in the oven for 27-30 minutes, or until deep golden brown in color. Remove from oven and allow to cool.
