Three Ingredient Cloud Bread Recipes

Steps:

• Heat oven to 300°F.
• Beat egg whites and cream of tartar in medium bowl with mixer on high speed until stiff peaks form; set aside.
• Beat cream cheese spread in separate medium bowl with mixer on medium speed until creamy. Add egg yolks; beat just until blended. Fold in egg whites.
• Scoop cream cheese mixture into 5 mounds on each of 2 baking sheets sprayed with cooking spray, using about 1/4 cup cream cheese mixture for each mound. Use back of spoon to spread each meringue mound into 3-1/2-inch round.
• Bake 17 to 20 min. or until peaks of meringue rounds are golden brown. Cool 5 min. Remove to wire racks; cool completely.

Steps:

• Preheat oven to 300°F (150°C).
• Separate the eggs into two bowls.
• Add the cream of tartar to the egg whites and whip into stiff peaks.
• Add the cream cheese or yogurt into the yolks and mix until combined.
• Fold half of the egg whites into the yolks until just combined. Add the rest and fold again until incorporated.
• Line a baking sheet with parchment paper and place six dollops of the mixture on the tray.
• Spread out the circles with a spatula to about ½ inch (1 cm) thick.
• Bake for 30 minutes or until golden.
• Allow to cool for at least 1 hour.
• Enjoy!

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
• Place cream cheese in a microwave-safe bowl and warm in the microwave at 10-second intervals until softened, about 30 seconds. Cool to room temperature, about 5 minutes. Mix in egg yolks until smooth.
• Place egg whites and baking powder in a glass, metal, or ceramic bowl; beat together until stiff peaks form.
• Fold yolk mixture gently into egg whites until batter is just combined and light yellow in color.
• Scoop batter into 4-inch rounds on baking sheet, flattening peaks with the back of the spoon.
• Bake in the preheated oven until golden brown, 17 to 20 minutes.