Ingredients
| Ingredients | Percent (%) | Grams | Volume |
| Egg whites, dried, high whip | 13.20 | 79.20 | 1 1/4 cups |
| Xanthan gum | 0.25 | 1.50 | 1/2 tsp. |
| Water | 41.80 | 250.80 | 9 fl. oz. |
| Cream cheese, softened | 17.35 | 104.10 | 3 1/2 oz. |
| egg yolks, dried | 9.00 | 54.00 | 3/4 cup |
| Asiago cheese, shredded + additional for topping | 18.00 | 108.00 | 1 1/3 cups |
| Rosemary, minced, IQF + additional for topping | 0.40 | 2.40 | 2 tsp. |
| Total | 100 | 600 |
Directions
- PREHEAT oven to 350°F and PREPARE parchment-lined baking sheets.
- In a bowl, WHISK together the dried high-whip egg whites with the xanthan gum; then ADD the liquid egg whites and set aside to HYDRATE, about 15 minutes.
- WHIP the fortified egg whites on medium-high speed, until a stiff peak forms; set aside and PROCEED directly on to the next steps immediately.
- In a stand mixer fitted with paddle attachment, MIX cream cheese for 1 minute until softened; SCRAPE the bowl.
- ADD the Asiago cheese, rosemary, and egg yolks into the cream cheese. MIX on low speed to incorporate; SCRAPE the bowl.
- Gently FOLD the whipped egg whites into cream cheese mixture until evenly combined. No large white streaks or lumps should remain; DO NOT over or under mix.
- Using a scoop (18/8), DEPOSIT 33g mounds of batter onto parchment-lined baking sheet, spacing at least 3 inches apart.
- SPRINKLE with additional Asiago cheese and rosemary on top, as desired.
- PLACE in 350°F oven for 10 minutes, rotating the baking sheet halfway through baking.
- Let finished cloud bread COOL for 5 minutes before removing from sheet try to cool completely.
Preparation Instructions
- To serve at room temperature: allow cloud bread to thaw for 1-2 hours on the countertop.