Cloud Bread Blt Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Beat egg whites and cream of tartar together in a bowl until stiff peaks form.
• Mix egg yolks, cream cheese, and sugar together in a separate bowl using a wooden spoon and then mixing with a hand-held egg beater until mixture is very smooth and has no visible cream cheese. Gently fold egg whites into cream cheese mixture, taking care not to deflate the egg whites.
• Carefully scoop mixture onto the prepared baking sheet, forming 5 to 6 "buns".
• Bake in the preheated oven until cloud bread is lightly browned, about 30 minutes.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
• Place cream cheese in a microwave-safe bowl and warm in the microwave at 10-second intervals until softened, about 30 seconds. Cool to room temperature, about 5 minutes. Mix in egg yolks until smooth.
• Place egg whites and baking powder in a glass, metal, or ceramic bowl; beat together until stiff peaks form.
• Fold yolk mixture gently into egg whites until batter is just combined and light yellow in color.
• Scoop batter into 4-inch rounds on baking sheet, flattening peaks with the back of the spoon.
• Bake in the preheated oven until golden brown, 17 to 20 minutes.

Steps:

• Preheat oven to 300 degrees F.
• Beat the egg whites and cream of tartar at medium speed for 1-2 minutes, or until a medium peak.
• Beat the egg yolks, cream cheese, and sweetener until completely smooth. Mix 1⁄3 of the egg whites into the egg yolk mixture to lighten, and then fold in the remaining egg whites.
• Spoon 1⁄2 cup dollops evenly on a parchment lined baking sheet. Spread into roughly 4-inch wide circles about 1⁄2-inch thick.
• Bake for 20-25 minutes, until golden brown. Let cool for at least 1 hour.
• Build BLT with bacon, lettuce, tomato, and mayonnaise.

Steps:

• Heat oven to 150C/130C fan/gas 2 and line 2 large baking sheets with baking paper, then grease well with butter or oil.
• In a large bowl and using electric beaters, whisk the egg whites together until stiff peaks form. You should be able to carefully turn the bowl upside down without it falling out.
• In another bowl, put the egg yolks, cream cheese and cream of tartar then whisk together (no need to wash the beaters first) until smooth, pale and frothy. Next, fold the egg whites, a spoonful at a time into the yolk mixture, be as gentle as you can with this so you don't knock out too much of the air and finally fold in the nigella seeds and season with salt and pepper.
• Carefully dollop the mixture onto the prepared baking sheets, if the mixture is a little runny when you get to the bottom of the bowl don't use the last few spoonfuls - only use the really fluffy mix on the top. Bake for 20 mins or until lightly golden and craggy on top. Allow to cool for a few moments before carefully removing from the paper with a palette knife.