Method

Oven preparation: Preheat your oven to 150°C (300°F). Line a baking pan with parchment paper.

Egg separation: Separate egg whites from yolks.

Whipping egg whites: In a clean mixing bowl, add the egg whites and Himalayan salt. Whisk them vigorously until soft peaks form—this step is crucial for achieving the bread's light and airy texture. Folding gently is key to maintaining the fluffiness; avoid overmixing.

Yolk mixture: In a separate bowl, combine the egg yolks, baking powder, and cream cheese. Whisk until the mixture is smooth and creamy, which will provide richness and structure to the cloud bread.

Combining mixtures: Carefully pour the yolk mixture over the whipped egg whites. Using a spatula, fold the two mixtures together gently with slow, deliberate movements to preserve the airiness. The final batter should be foamy and light.

Portioning: Divide the batter evenly into six portions on the prepared baking pan, spacing them out to allow room for rising and fluffing.

Baking: Bake in the preheated oven for 20 to 25 minutes, until the cloud breads are golden and firm to the touch.

Cooling: Remove from the oven and allow to cool slightly before serving.

Refrigerate: Store cooled cloud bread in an airtight container in the fridge for up to 3 days. For best texture, toast lightly or warm before serving.

Freezing: Place cooled cloud bread between layers of parchment paper in a freezer-safe bag or container. Freeze for up to 2 months. To use, reheat directly from frozen in a toaster or low oven (about 150°C) until warmed through.