I’m not really sure why this is called “cloud bread”. It isn’t fluffy like a cloud and it is more like pate a choux than bread. Many people are turned off by it, but I think it is much better than most gluten free bread and it is also lower in carbs. If you aren’t a fan of rosemary, you can experiment with the seasonings. For example, cinnamon is an awesome alternative.
When making the meringue, use a metal or glass bowl that is free from oil rather than plastic.
Make sure that you do not get any yolks in the egg whites.
Store in a plastic bag in the fridge for up to a week. If you don’t store them in an airtight container then they will dry up and become a rock hard mess.
You can eat them right away, but they are best if you allow them to rest overnight.
3 eggs, separated
1/4 tsp cream of tartar
3 tbsp cream cheese, full fat
1 tsp honey
Preheat your oven to 300 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
Mix the 3 egg yolks with the cream cheese and honey until mixed together well.
With a hand mixer or stand mixer, mix the cream of tartar and egg whites until stiff peaks form.
Fold the yolk mixture into the egg white mixture.
Spoon onto the prepared baking sheets in medium sized circles.
Sprinkle with rosemary.
Bake for 25 minutes or until golden brown.