Dairy-free Cloud Bread
A light bread substitute for the carb-conscious
Servings: 8
Equipment
- hand mixer
- parchment or silicone mats
Ingredients
- 8 eggs separated
- 8 Tbs mayonnaise
- 1/2 tsp cream of tartar
- 1 pinch salt
- 1/8 tsp garlic powder (optional)
Instructions
- Heat the oven to 325°
- Using an electric mixer, beat egg whites and cream of tartar in a large bowl until stiff. It is important to use clean beaters. The whites won't stiffen if you contaminate them with other ingredients, so don't neglect to do this step first.
- Mix the rest of the ingredients in a separate large bowl.
- Spoon about 1/4 of the egg white foam into the yolk mixture, then gently fold (do not beat!) in until the mixture is homogenous. Repeat until all of the white is blended with the yolk.
- Drop 1/4 cup dollops of the batter onto cookie sheets, lined with parchment paper. I usually need three pans for this amount of batter.
- Bake for 15 minutes, or until set and golden brown.