Cloud Bread

Hey everyone! I've been seeing cloud bread everywhere, and I finally decided to give it a try. Let me tell you, getting that perfectly "soft as a cloud" texture felt like a mission, but I cracked the code! If you're looking for a delightful, cake-like dessert that’s super light, you've come to the right place. This "cloud bun" recipe is surprisingly simple, and the results are absolutely worth it. First things first, you'll need to separate three egg whites very carefully – no yolk allowed, or your meringue won't whip up! I usually keep the egg yolks for another recipe. Next, grab a clean, dry bowl and your hand mixer. Add 5 drops of lemon juice to the egg whites; this little trick helps stabilize them, making them extra fluffy. Now for the sugar: I use fine sugar 33g. The key here is to join in three times, gradually adding the sugar as you whip the egg whites. Start whipping the egg whites until they're foamy, then slowly add one-third of the sugar, continue whipping, add the next third, and finally the last third. Keep whipping until the mixture is glossy and you can stir until it is upright and sharp – that's stiff peaks, meaning if you lift the whisk, the peak holds its shape without drooping. This is crucial for that signature "fluffy white rounds" texture. After reaching stiff peaks, gently fold in corn starch 2g. Be careful not to deflate the meringue you just worked so hard on! Once everything is incorporated, it's time for modelling. I like to put it in a baking tray lined with parchment paper, using a spoon or an ice cream scoop to create those beautiful, airy "cloud bun" shapes. You can even sprinkle a little almond slices on top for extra crunch and flavor, or a dash of food coloring if you want colorful clouds! Preheat your oven to 155 degrees Celsius (about 300°F). Make sure to place your baking tray on the middle and lower layer of oven for even baking. Bake for exactly 30 minutes. The edges should be slightly golden, and the center still soft. Once baked, turn off the oven and leave the cloud bread inside with the door slightly ajar for about five minutes before taking it out. This helps prevent them from collapsing and keeps them "soft as a cloud." Once cooled slightly, a dusting of powdered sugar makes them look even more heavenly. And trust me on this, it's better with ice cream! A scoop of vanilla or strawberry ice cream makes these light cloud buns an irresistible "cloud bread dessert." You can also pair them with fresh berries or a drizzle of chocolate sauce. This recipe is a fantastic way to enjoy a light, airy treat without feeling too heavy. Give it a try and let me know what you think!