One of them was confusion.
Furthermore, the recipes for the more cloud-esque of the two seemed uncannily similar to meringue.
I have good news and bad news about cloud bread.
The bad news is that the cute one is trash worthy.
Its really very bad.
However, theres a bright side.
The cobblestone is inspiringly edible, and there are ways to improve them both.
Id like to get a few things out of the way before we overhaul these fluffy foods.
Cloud bread is not bread.
Both the sweet and savory versions are made nearly entirely from whipped eggs.
Any secondary ingredients add little in the way of flavor and are there mostly to stabilize the whipped eggs.
The appeal of having a bread made of eggs is that its low in carbohydrates, fats and calories.
Cloud bread is fluffy, dry, and mildly flavored.
Now lets right some wrongs.
Its very squishy, tall, bouncy and naturally stark white.
It can be easily dyed to create bold, colorful mounds of fluff.
Biting into puffy cloud bread looks and feels like chomping on a cartoon cumulus cloud.
Sadly, the awful taste will bring you right back down to Earth.
Sweet cloud bread is meringue.
Its notlikemeringue, itismeringue, rebranded.
Thats not to say its unsafe to eat.
This simple meringue, sometimes called a French meringue, is common and edible.
But the flavor of uncooked, sticky egg white is especially unpalatable when eaten alone.
Its a flavor that arrives as an aftertaste but stays in your nose for an hour.
Cloud bread drowns you in it.
Trymeringue cookies, pavlovas, orany of the desserts listed here.
For fluffy meringues that are stable and cloud-like, whip up a sumptuousbatch of marshmallows.
you might even forgo the typical square and mound up the marshmallows into cloud-shaped rounds.
At the very least, use acooked meringueto make your cloud bread.
Swiss meringue andItalian meringueare both cooked while theyre being prepared, eliminating that nasty, raw egg white stench.
Savory cloud bread involves very few ingredients.
The eggs are separated and the whites are set aside.
A few tablespoons of cream cheese are added to the egg yolks, along with salt.
(Already infinitely better because we have flavor happening.)
These fluffy omelettes puff up, brown slightly, and deflate into a 2D version of cartoon clouds.
I usedthis recipe for cloud breadand they turned out nicely.
At first I thought, why not just make an omelette, oregg white wraps?
But these flats have some helpful bread-like qualities.
To elevate your savory clouds even more, take advantage of the blank canvas.
As long as you dont add too much additional liquid, you could flavor these flats however you like.
Add spices and herbs, like garlic powder, cayenne, dried basil, or thyme.
Sneak in a dash of hot sauce, fish sauce, or worcestershire.
Pile some sandwich fixins between two slices, and enjoy your clouds.
