Ingredients:

  • 3 large eggs, separated
  • ½ cup (113g) full-fat cottage cheese, blended until smooth (US: 4 ounces)
  • ¼ teaspoon (1g) cream of tartar (optional, but recommended)
  • ¼ teaspoon (1.5g) salt
  • ¼ teaspoon (0.5g) garlic powder or Italian seasoning (optional, for savory flavor)

Instructions:

  1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
  2. In a clean, dry mixing bowl, beat egg whites with cream of tartar (if using) until stiff, glossy peaks form. Be patient!
  3. In another bowl, whisk together egg yolks, blended cottage cheese, salt, and optional seasonings until smooth and well combined.
  4. Gently fold the whipped egg whites into the cottage cheese mixture in 2-3 additions. Be gentle! You want to keep as much air in the egg whites as possible. Use a rubber spatula and fold from the bottom up. Stop mixing as soon as everything is combined – do not overmix.
  5. Scoop 8 even mounds of the mixture onto the prepared baking sheet, spacing them evenly. Aim for about ½ inch (1.25 cm) thick.
  6. Bake for 25-28 minutes, or until the cloud bread is golden brown and set. The centers should spring back lightly when touched.
  7. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.