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Cloud BreadCloud Bread
Cloud Bread

Cloud Bread

Cloud Bread is a sweet, puffy treat that’s fun to make with — and for — the little ones in your life! It starts with four simple pantry staples mixed together and shaped into a dome. Then watch as it magically rises in the oven.
Source: I am food blog
Source: I am food blog
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Cloud Bread
Cloud Bread
Prep Time10 Minutes
Servings1
Cook Time20 Minutes
Ingredients
3 large egg whites
2 ½ tablespoons granulated sugar
Pinch cream of tartar
1 tablespoon corn starch, sifted
Directions
  1. Heat the oven to 300 F. Line a sheet pan with parchment paper.
  2. In a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until frothy, 2 minutes.
  3. Continue to mix and sprinkle in the sugar ½ tablespoon at a time.
  4. Add a pinch of cream of tartar. Increase the speed to high and beat until bubbles begin to form.
  5. Add the cornstarch. Beat on high for 4 to 6 minutes, until stiff peaks form.
  6. Using a rubber spatula, scrape the meringue onto the prepared sheet pan. Use an offset spatula to shape the meringue into a smooth dome.
  7. Bake for 20 to 25 minutes, until light golden brown.
  8. Enjoy immediately.
10 minutes
Prep Time
20 minutes
Cook Time
1
Servings

Shop Ingredients

Makes 1 servings
3 large egg whites
L&B Pasture Raised Organic Large Brown Eggs
L&B Pasture Raised Organic Large Brown Eggs, 12 Each
$5.99$0.50 each
2 ½ tablespoons granulated sugar
C&H Pure Cane Granulated White Sugar
C&H Pure Cane Granulated White Sugar, 10 Pound
$14.99$1.50/lb
Pinch cream of tartar
L&B Cream of Tartar
L&B Cream of Tartar, 3.8 Ounce
$7.99$2.10/oz
1 tablespoon corn starch, sifted
Clabber Girl Corn Starch
Clabber Girl Corn Starch, 12 Ounce
$3.59$0.30/oz

Directions

  1. Heat the oven to 300 F. Line a sheet pan with parchment paper.
  2. In a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until frothy, 2 minutes.
  3. Continue to mix and sprinkle in the sugar ½ tablespoon at a time.
  4. Add a pinch of cream of tartar. Increase the speed to high and beat until bubbles begin to form.
  5. Add the cornstarch. Beat on high for 4 to 6 minutes, until stiff peaks form.
  6. Using a rubber spatula, scrape the meringue onto the prepared sheet pan. Use an offset spatula to shape the meringue into a smooth dome.
  7. Bake for 20 to 25 minutes, until light golden brown.
  8. Enjoy immediately.