Almond-scented cloud bread
Sweet cloud bread is all over social media, often with technicolor hues from artificial food coloring. We skip those colors and instead recommend going with the natural white shade. If you would like to use some plant-based food coloring, use no more than 2 to 3 drops; any more than that might make the eggs deflate in the oven. This “bread” has a light, fluffy, spongy texture—sort of like a very moist angel food cake or an especially airy marshmallow—and a pronounced eggy flavor like a custard pie, with a hint of almond notes. We use less sugar than most recipes, just enough to help the egg whites hold their shape.
3 large, at room temperature
- Preheat oven to 300°F. Line a sheet pan with parchment paper.
- In a large bowl, beat egg whites with an electric mixer on medium-high speed until foamy, about 30 seconds. Beating at medium-high speed, gradually add sugar and beat until thickened, about 30 seconds. Sift cornstarch over egg white mixture; beat at low speed just until incorporated, then beat on high speed until very stiff peaks form, about 1½ to 3 minutes (depending on mixer).
- Spoon mixture onto prepared pan, shaping with a rubber spatula or offset spatula into a 6- or 7-inch wide dome. Bake until set and browned, 25 to 30 minutes. Remove from oven and cool completely on pan. Carefully peel cloud bread off parchment paper and cut in half.
- Serving size: ½ of loaf
If making on a rainy or humid day, the cloud bread will likely be very sticky on the outside.