Cloud Bread With Italian Herbs Food

CLOUD BREAD WITH ITALIAN HERBS

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
• Beat egg whites in a glass, metal, or ceramic bowl until foamy. Add baking powder and continue to beat until stiff peaks form.
• Whisk egg yolks, cream cheese, Italian herbs, and salt in a separate bowl until well blended.
• Gently fold cream cheese mixture into the beaten egg whites with a spatula until just mixed and yellow. Spoon mixture into about 6 rounds of about 3 inches diameter on the baking sheet. Smooth the tops with the back of a spoon.
• Bake in the preheated oven until golden brown, about 25 minutes. Remove from the oven and serve warm, or allow to cool.

CLOUD BREAD

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
• Place cream cheese in a microwave-safe bowl and warm in the microwave at 10-second intervals until softened, about 30 seconds. Cool to room temperature, about 5 minutes. Mix in egg yolks until smooth.
• Place egg whites and baking powder in a glass, metal, or ceramic bowl; beat together until stiff peaks form.
• Fold yolk mixture gently into egg whites until batter is just combined and light yellow in color.
• Scoop batter into 4-inch rounds on baking sheet, flattening peaks with the back of the spoon.
• Bake in the preheated oven until golden brown, 17 to 20 minutes.

3-INGREDIENT CLOUD BREAD

Steps:

• Preheat oven to 300°F. Line 2 shallow baking pans with parchment paper; set aside.
• Beat egg whites and cream of tartar in large bowl with electric mixer or stand mixer with whisk attachment on high speed until stiff peaks form, about 1 to 2 minutes.
• Beat cream cheese in separate large bowl on medium speed until smooth. Add egg yolks, one at a time, beating until completely smooth. Gently fold egg white mixture into yolk mixture. Using a 1/4-cup measuring cup, scoop batter onto prepared baking sheets about 2-inches apart, spreading each scoop into a 4-inch circle.
• Bake 25 minutes or until golden brown and center is completely set. Cool on baking pans 5 minutes. Remove to wire racks; cool completely.
• Try these twists:• Italian Herbs & Cheese: Prepare as directed, stirring 3 tablespoons grated Parmesan cheese, 1/2 teaspoon McCormick® Perfect Pinch® Italian Seasoning and 1/4 teaspoon McCormick® Garlic Powder into egg yolk mixture until well blended.• Cinnamon Vanilla: Prepare as directed, stirring 1 tablespoon confectioners' sugar, 1/2 teaspoon McCormick® Ground Cinnamon and 1/2 teaspoon McCormick® Pure Vanilla Extract into egg yolk mixture until well blended.• Chocolate: Prepare as directed, stirring 1 tablespoon confectioners' sugar, 1 tablespoon unsweetened cocoa powder and 1/2 teaspoon McCormick® Pure Vanilla Extract into egg yolk mixture until well blended.

KETO CLOUD BREAD RECIPE (OOPSIE BREAD)

Steps:

• Preheat the oven to 300 degrees F (149 degrees C). Line a baking sheet with parchment paper and grease lightly.
• In a large bowl, use an electric mixer to beat the egg whites and cream of tartar until stiff peaks form.
• In a second large bowl, use the mixer to beat the mascarpone, egg yolks, and sea salt until smooth.
• Carefully and gradually fold the egg whites into the mascarpone mixture with a spatula. Use a folding motion to incorporate, without breaking down the air bubbles in the egg whites.
• Scoop the mixture into six circular discs onto the parchment paper. Bake 25-35 minutes, until golden.

CLOUD BREAD RECIPE BY TASTY

Steps:

• Preheat oven to 300°F (150°C).
• Separate the eggs into two bowls.
• Add the cream of tartar to the egg whites and whip into stiff peaks.
• Add the cream cheese or yogurt into the yolks and mix until combined.
• Fold half of the egg whites into the yolks until just combined. Add the rest and fold again until incorporated.
• Line a baking sheet with parchment paper and place six dollops of the mixture on the tray.
• Spread out the circles with a spatula to about ½ inch (1 cm) thick.
• Bake for 30 minutes or until golden.
• Allow to cool for at least 1 hour.
• Enjoy!

KETO CLOUD BREAD (OOPSIE BREAD)

Steps:

• Preheat the oven to 140C/300F. Line two baking sheets with parchment paper and set aside. In one mixing bowl, add the egg whites. In a separate bowl, add the egg yolks.
• Add the cream of tartar into the egg whites. Using a stick mixer, beat together until stiff peaks form and set that aside. Add the cream cheese into the egg yolks and beat that together until combined and smooth. Fold it through the egg white mixture.
• Form 8 portions of the cloud bread mixture. Place four portions onto each baking sheet and bake for 27-30 minutes, or until golden.
• Remove from the oven and let cool slightly, before serving.

CLOUD BREAD

Steps:

• Preheat oven to 300 degrees F. Line a large baking sheet with parchment paper.
• In a medium bowl with an electric mixer, beat the cream cheese until smooth and creamy.
• Separate the eggs and place the yolks in the bowl with the cream cheese, and the egg whites in a different bowl with the cream of tartar and salt.
• Beat the cream cheese with the yolks until combined and perfectly smooth.
• Wipe off the beaters thoroughly and beat the egg whites until stiff peaks form, about 2-3 minutes.
• Very gently fold the egg whites into the egg yolk mixture, until completely combined, but still fluffy (do not stir or mix or the eggs will deflate.)
• Divide the mixture into 8 mounds (about 1/3 cup each) on the prepared baking sheet, spacing them 4-inches apart.
• Bake until golden, 25-30 minutes.
• Cloud bread is pretty tasteless. Here are a few of my favorite ways to give it more flavor:Pizza Cloud Bread - stir 1 1/2 teaspoons Italian seasoning, 2 tablespoons freshly grated parmesan, and 2 teaspoons tomato paste into the egg yolk mixture.Everything Cloud Bread - stir 1 tablespoon Everything bagel seasoning into the egg yolk mixtureRanch Cloud Bread - stir 1 1/2 teaspoons ranch seasoning mix into the egg yolk mixture.

KETO CLOUD BREAD ("OOPSIE BREAD")

Steps:

• Preheat oven to 300℉ and line two baking sheets with parchment paper.
• Carefully separate egg whites from yolks. Place whites in one bowl and yolks in another.
• In the bowl of egg yolks, add cream cheese and mix together with a hand mixer until well-combined.
• In the bowl of egg whites, add cream of tartar and salt. Using a hand mixer, mix together at high speed until stiff peaks form.
• Pouring slowly, use a spatula or spoon to add yolk mixture to egg whites and carefully fold in until there are no white streaks.
• Spoon mixture onto prepared baking sheet about ½ to ¾ inches tall and about 5 inches apart.
• Bake in the oven on middle rack for 30 minutes, until tops are lightly golden brown.
• Allow to cool (they will likely be too crumbly directly out of the oven) and enjoy.

LOW CARB CLOUD BREAD WITH GREEK YOGURT

Steps:

• Before you begin, preheat your oven to 300 degrees. I use a silpat baking mat on top of my cookie sheet, but parchment paper works too.
• Mix together egg yolks (yolks only) and Greek yogurt until blended smooth. I'd almost say overblend these, try to get rid of as many lumps as you can.
• Beat egg whites and ¼ teaspoon baking powder (some have used cream of tartar instead) until fluffy. Again, I'd overblend these and make sure to get the same consistency from top to bottom of your bowl.
• Fold the egg white mixture into the yolk and Greek yogurt mixture carefully. Be careful not to overmix, but know that these need to be fully mixed for your cloud bread to come out fluffy and beautiful. I recommend using a large whisk of some kind to do this.
• Using a cookie scooper, take a scoopful of batter out of the bowl and tap it a few times lightly on the counter to let the big air bubbles out before baking. Drop the batter on your silpat baking mat, leaving a little room in between.
• Bake for 25 minutes at 300 degrees, or until golden brown. Sprinkle sea salt on the cloud bread as soon as they come out of the oven, then move to a cooling rack.