![]() You can make them larger or smaller, depending on what you’re using them for. The recipe will make about 6 4-inch circles. Then you’ll need to spread the batter into flat circles on the baking sheet. Just lightly fold them together with a spatula. You need to do this rather delicately, so you don’t break down the air bubbles in the egg whites that you worked so hard for. Now you need to fold the cheese mixture into the egg whites. Once you’ve got the egg whites beaten to stiff peaks, you need to prepare the other half of the recipe.Ĭombine the mascarpone cheese, egg yolks and a little salt in another bowl. Whisk the eggs (either by hand or with a mixer), until stiff peaks form. You can make cloud bread without it, but if you’re going to make this recipe often – and I think you are – you should invest in some cream of tartar. Cream of tartar is important in this recipe – it helps stabilize the eggs so they hold their shape. Any hotter and your delicate cloud bread might burn.Īdd the egg whites to a mixing bowl and add in the cream of tartar. For the baking sheet, line it with parchment paper, which makes it easy to peel off the bread once it’s cooked. Set the eggs and cheese out at least 15 minutes before you begin to bring them to a warmer temperature.įirst, you need to prepare a baking sheet and get the oven preheating. It’s best if your ingredients are at room temperature before you start to mix.
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