Cloud Bread that's Not Eggy (No Cream of Tartar)

Step 1

Pre-heat the oven to 300F and line a 13x9 sheet pan with parchment paper (not wax paper) or a silicone baking mat.

Step 2

Seperate the egg whites from the egg yolks. Place 2 of the yolks in a medium sized mixing bowl with 2 ounces of softened cream cheese, and the 3 egg whites in a different medium sized mixing bowl. The remaining egg yolk can be saved for a different recipe.

Step 3

Dust 1/8 teaspoon of baking powder on top of the egg whites.  Using a hand mixer or a stand mixer, beat the egg whites until they form stiff peaks.

Step 4

Next, the egg yolks and softened cream cheese need to be beaten with the hand mixer until there are no lumps.

Step 5

Now we can take 1/3 of the egg whites and fold them into the egg yolk mixture.  Once all folded in, add in another 1/3 of the egg whites and fold those in.  Finish with the remaining egg whites.

Step 6

I like to fold until all of the egg white is incorporated.  Egg white not incorporated will just crumble when handled after they are baked.

Step 7

Scoop the mixture into 6 rounds on the 13 x 9 baking sheet.

Step 8

Bake in a 300F oven for about 25 minutes.

Step 9

Remove from the oven when golden and let cool. See notes for freezing.