Cloud Bread Savory Toast (Print)

Airy, flavorful cloud bread with garlic, Parmesan, and herbs, ideal as a gluten-free snack or dipper.

# Ingredients:

→ Egg Mixture

01 - 3 large eggs, separated
02 - ¼ teaspoon cream of tartar

→ Cheese & Flavorings

03 - ¼ cup grated Parmesan cheese (25 g)
04 - 2 tablespoons softened cream cheese
05 - 1 garlic clove, minced
06 - 1 tablespoon fresh chives, finely chopped
07 - 1 tablespoon fresh parsley, finely chopped
08 - ¼ teaspoon dried oregano
09 - ¼ teaspoon salt
10 - ⅛ teaspoon freshly ground black pepper

# Directions:

01 - Preheat the oven to 300°F and line a baking sheet with parchment paper.
02 - In a clean, dry bowl, beat the egg whites with cream of tartar until stiff peaks form.
03 - In a separate bowl, whisk the egg yolks with cream cheese, Parmesan, garlic, fresh herbs, oregano, salt, and pepper until smooth.
04 - Gently fold the whipped egg whites into the yolk mixture in three additions to maintain airiness.
05 - Spoon the batter onto the prepared baking sheet, forming six even rounds approximately ½ inch thick.
06 - Bake for 25 minutes until golden brown and set.
07 - Allow to cool slightly before serving; best enjoyed warm for optimal texture.

# Expert Tips:

01 -
  • These clouds somehow satisfy every craving—crispy edges, pillowy centers, and that savory garlic-Parmesan punch that keeps you reaching for more.
  • The entire process takes less time than scrolling through your phone, which means you can impress someone on a whim without sweating it.
  • No flour required means you can serve these guilt-free to anyone counting carbs, avoiding gluten, or just wanting something that tastes indulgent but isn't.
02 -
  • The biggest failure I had was opening the oven door too early to peek—the sudden temperature drop collapsed them entirely, so fight the urge to check on them constantly.
  • Cream of tartar isn't just fancy—it's essential for stabilizing those egg whites and preventing the sad, deflated result that taught me this lesson the hard way.
03 -
  • Make sure your eggs are fresh and your bowls are completely free of any oil or residue—even a trace of yolk in the whites will prevent them from reaching those glossy peaks.
  • Beating the whites by hand with a whisk works perfectly if you don't have an electric mixer, though your arm will appreciate the electric option.
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