Cloud Bread Garlic Herbs (Printable)

Airy cloud bread enhanced with garlic, Parmesan, and fresh herbs, ideal for versatile snacking or dipping.

# Components:

→ Egg Mixture

01 - 3 large eggs, separated
02 - 1/4 teaspoon cream of tartar

→ Cheese & Flavorings

03 - 1/4 cup grated Parmesan cheese (about 0.88 oz)
04 - 2 tablespoons cream cheese, softened
05 - 1 garlic clove, minced
06 - 1 tablespoon fresh chives, finely chopped
07 - 1 tablespoon fresh parsley, finely chopped
08 - 1/4 teaspoon dried oregano
09 - 1/4 teaspoon salt
10 - 1/8 teaspoon freshly ground black pepper

# Method:

01 - Preheat the oven to 300°F and line a baking sheet with parchment paper.
02 - Using an electric mixer or hand whisk, beat the egg whites with cream of tartar until stiff peaks form.
03 - In a separate bowl, whisk together egg yolks, softened cream cheese, grated Parmesan, minced garlic, chopped chives, parsley, dried oregano, salt, and black pepper until smooth.
04 - Gently fold the beaten egg whites into the yolk mixture in three additions, carefully maintaining the airy texture.
05 - Spoon the mixture onto the prepared baking sheet, shaping six even rounds approximately 1/2 inch thick.
06 - Bake for 25 minutes or until the toasts are golden brown and set.
07 - Allow to cool slightly before serving. For optimal texture, serve warm.

# Expert Advice:

01 -
  • It's ready in under 45 minutes and feels fancy enough to serve to people who actually care about food.
  • You get that warm, comforting bread experience without any guilt or digestive regret afterward.
02 -
  • Don't rush the folding step—even one aggressive stir can collapse all your whipped whites and turn this into dense bread instead of cloud bread.
  • Room temperature eggs separate more cleanly than cold ones, and absolutely no yolk can get into your whites or they won't whip properly.
03 -
  • If you live somewhere humid, let the baked cloud bread cool completely on the baking sheet instead of moving it right away—it firms up better that way.
  • Make these ahead and freeze them individually wrapped; reheat at 250°F for 5 minutes and they're almost as good as fresh.
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