Ingredients
Equipment
Instructions
Preparation and Meringue
- Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper. Blend cottage cheese in a high-speed blender until completely smooth and free of lumps.
- In a large, clean bowl, use an electric mixer to beat the egg whites and cream of tartar on medium speed until soft peaks form.
- Sprinkle in the cornstarch, salt, and optional sweetener. Increase speed to high and beat until stiff, glossy peaks form that hold their shape completely.
Assembly and Baking
- Using a rubber spatula, gently fold the smooth cottage cheese into the egg whites until just combined. Be careful not to deflate the batter. Gently fold in the whole blueberries.
- Spoon the batter onto the prepared baking sheet, forming a round loaf about 6-7 inches wide. Bake for 20-25 minutes, until the exterior is a deep golden-brown and firm to the touch.
- Turn off the oven and crack the door open, letting the cloud bread cool in the oven for 10 minutes before transferring to a wire rack to cool completely.
Notes
Clean Your Bowl: Any trace of fat or grease in your mixing bowl will prevent the egg whites from whipping up properly. Make sure it's squeaky clean.
Don't Deflate the Batter: The folding stage is where most recipes go wrong. Be patient and gentle. It’s better to have a few streaks of cottage cheese than a flat, dense bread.
Bake Immediately: The meringue batter starts to lose volume the moment you stop mixing. Have your oven preheated and ready to go so you can get it baking right away.
Cool It Down Slowly: To help prevent cracking and shrinking, let the cloud bread cool in the oven with the door cracked open for 10 minutes before moving it to a wire rack.
Don't Deflate the Batter: The folding stage is where most recipes go wrong. Be patient and gentle. It’s better to have a few streaks of cottage cheese than a flat, dense bread.
Bake Immediately: The meringue batter starts to lose volume the moment you stop mixing. Have your oven preheated and ready to go so you can get it baking right away.
Cool It Down Slowly: To help prevent cracking and shrinking, let the cloud bread cool in the oven with the door cracked open for 10 minutes before moving it to a wire rack.
