This recipe couldn’t be any easier! You only need three ingredients for the protein clouds plus toppings of choice. The clouds are essentially a meringue, but not cooked until completely dry.
1️⃣ 6 egg whites (best if you use real eggs, as carton kind don’t stay as puffy)
2️⃣ 1 tsp cream of tartar
3️⃣ Sweetener of choice, to taste
▶️ Preheat oven to 350.
▶️ Line 2 baking sheets with parchment paper. It’s best if you use the white kind of parchment as the brown kind tends to stick to the clouds more.
▶️ Separate the egg whites from the yolks and be careful not to break the yoke or get any in the bowl as this will affect results of beating to stiff peaks.
▶️ Add cream of tartar and sweetener.
▶️ Whip with an electric mixer until stiff peaks form.
▶️ Use a large spoon to drop the egg whites into blobs on the payment lined baking sheet. They will puff up and out a little bit, so just a bit of room between them is ideal. How many you get will depend on how big your blobs are. I get anywhere from 20 to 30.
▶️ Bake for 8 to 12 minutes, or until they are starting to get golden on top (see pic below).
▶️ Remove from the oven and transfer to a wire rack. If you do not remove them from the parchment paper, they tend to stick worse the longer they sit.
▶️ When ready to enjoy, spread with PB2 (powdered peanut butter) reconstituted (or nut butter of choice) and low sugar strawberry preserves (or jelly/jam of choice).
See below for macros for the cloud bread by itself without toppings.
1/ Are you team strawberry 🍓 or team grape 🍇 for your PB&Js?
2/ What else would you top the cloud bread with?
P.S. If you are interested in getting a custom set of macros, you can find out more here. If you want something more in-depth, you can get 1:1 coaching via my Meal Mastery Mentorship. You can head to this link to find out more.
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