Classic Cloud Bread

Instructions

1. 1

   Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper — I like to draw six 3–4-inch circles as guides, flipped under the parchment so they don't touch the meringue.

2. 2

   In a very clean, dry bowl, whisk the egg whites with the cream of tartar (or lemon juice). Start on medium speed until foamy, then increase speed.

3. 3

   When soft peaks form, gradually add the sugar, one tablespoon at a time, beating until glossy stiff peaks hold their shape — the meringue should be stable and not slide off the whisk.

4. 4

   Sift the cornstarch over the whipped whites and gently fold it in with a spatula. Use gentle, deliberate folds so you don't deflate the mixture — we want to keep as much air as possible.

5. 5

   Spoon the mixture onto the parchment inside your guides, shaping each into a round with a slight dip in the center (this helps keep them from collapsing and gives a nice sandwich cavity). Smooth the edges with a wet spatula if you like.

6. 6

   Bake for 20–25 minutes, until the outsides are lightly golden and set. They should sound slightly hollow when tapped. If you want a chewier interior, pull them at the earlier time; for crispier, leave a touch longer.

7. 7

   Turn off the oven, crack the door, and let the cloud breads cool inside for 10 minutes — this gentle finish prevents sudden collapse. Then transfer to a rack to cool completely.

8. 8

   Optional finish: brush lightly with melted butter for sheen and flavor, or sprinkle a little salt on savory versions. Store in an airtight container for up to 2 days (they're best fresh).