Instructions

Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking. In a clean, dry bowl, add the egg whites and cream of tartar, then beat with a hand mixer on medium-high speed until they become thick and form stiff peaks. This process should take about 3–4 minutes, and you’ll know it’s ready when the egg whites hold their shape when lifted. In a separate bowl, whisk together the egg yolks, blended cottage cheese, salt, and cornstarch (if using) until the mixture is smooth and free of lumps. To keep the batter airy, start by folding a small portion of the whipped egg whites into the yolk mixture to lighten it, then carefully fold in the remaining egg whites using gentle motions to avoid deflating the batter. Once fully incorporated, spoon the mixture onto the prepared baking sheet, shaping it into six equal mounds. Place the tray in the oven and bake for 25–30 minutes, or until the cloud bread turns a golden brown color and feels firm to the touch. After baking, allow the bread to cool for a few minutes on the baking sheet before transferring it to a wire rack to prevent sogginess. Serve fresh or store for later use.