We all want to eat endless slices of bread without any of the guilt. Does cloud bread make that dream a reality?
Cloud bread claims to be a high-protein bread alternative. It’s made by whipping egg whites and cream of tartar to achieve the soft, fluffy texture of a meringue. This mixture gets folded into the egg yolks, along with some sort of full-fat dairy product—like cottage cheese, cream cheese, or yogurt—and often a little bit of sweetener. Then the batter is spooned or piped into round disks on a rimmed baking sheet and baked.
No, not really. Our food director Rhoda Boone described it as, “A little worse than a rice cake.” Food editor Kat Sacks said she could see eating them if you were “really, really desperate for something resembling carbohydrates.” It’s not like cloud bread tastes bad, exactly. It’s got an inoffensive light, airy, bland eggy-ness about it. You’d never spit it out. It’s just not delicious.
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