Cloud Bread

1. 1

   Preheat oven to 300u00b0F. Line a rimmed baking sheet with parchment paper. Using an electric mixer on medium-high speed, beat egg whites and cream of tartar in a large bowl until stiff peaks form, about 7 minutes.

2. 2

   , mix egg yolks and yogurt in a medium bowl until smooth.

3. 3

   , mix egg yolks, yogurt, rosemary, garlic powder, and salt in a medium bowl until smooth.

4. 4

   , mix egg yolks, yogurt, honey, and cinnamon in a medium bowl until smooth.

5. 5

   Add a small portion of egg white mixture to egg yolk mixture and stir just until lightened. Gently fold in remaining egg white mixture in 2 additions until just combined.

6. 6

   Using a large spoon, divide meringue into 6 mounds on prepared baking sheet. Bake bread until golden brown and cooked through, about 35 minutes. Turn off oven and prop open with a wooden spoon until oven is cool, about 45 minutes. Transfer pan to a wire rack and let cool completely, at least 20 minutes.

7. 7

   Bread can be made 1 month ahead. Store in a single layer in an airtight container and freeze.

* Per serving · 4 servings · Values may vary.

No additional tips available.