Asiago Rosemary Cloud Bread (Dried Eggs)

50 minutes
600g batch = 18 3-inch cooked cloud bread rounds
Asiago Rosemary Cloud Bread (Dried Eggs)
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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


  1. PREHEAT oven to 350°F and PREPARE parchment-lined baking sheets.
  2. 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.
  3. 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.
  4. In a stand mixer fitted with paddle attachment, MIX cream cheese for 1 minute until softened; SCRAPE the bowl.
  5. ADD the Asiago cheese, rosemary, and egg yolks into the cream cheese. MIX on low speed to incorporate; SCRAPE the bowl.
  6. 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.
  7. Using a scoop (18/8), DEPOSIT 33g mounds of batter onto parchment-lined baking sheet, spacing at least 3 inches apart.
  8. SPRINKLE with additional Asiago cheese and rosemary on top, as desired.
  9. PLACE in 350°F oven for 10 minutes, rotating the baking sheet halfway through baking.
  10. Let finished cloud bread COOL for 5 minutes before removing from sheet try to cool completely.


Preparation Instructions

  1. To serve at room temperature: allow cloud bread to thaw for 1-2 hours on the countertop.