The Atlanta Journal-Constitution
CLOUD BREAD WITH STRAWBERRIES AND CREAM
Cloud bread is, essentially, a baked stabilized meringue, and its texture is similar to angel food cake. The following recipe uses the bread as a component in a dish with strawberries, whipped cream and pistachios. Feel free to substitute other seasonal fruit and nuts if you prefer. The recipe is adapted from I Am a Food Blog, which adapted it from one by @linqanaaa.
3 large egg whites, at
room temperature
1/4 cup granulated sugar,
divided
1 tablespoon cornstarch 1 cup halved or quartered
strawberries
1/2 cup heavy cream,
chilled
2 tablespoons chopped roasted, salted pistachios
Heat the oven to 300 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until frothy, about 30 seconds. With the mixer running, gradually pour in 2 ½ tablespoons of the sugar. (This should take about 30 seconds.) Turn off the mixer, remove the bowl, and sift in the cornstarch. Return to the mixer, and beat on medium-high until the mixture forms stiff, glossy peaks, about 1 minute.
The meringue should be the texture of shaving cream.
Scoop out the meringue mixture onto the prepared pan and shape it into a round loaf.
Bake until golden brown, springy, and 175 degrees in the center, about 25 minutes. Let cool completely.
While the bread bakes and cools, wash the mixer and whisk attachment. Toss the strawberries with an additional 1 ½ teaspoons sugar. Let sit at room temperature.
When you’re ready to serve, combine the cream with the remaining 1 tablespoon sugar in the now-clean mixer bowl. Beat on medium speed, again using the whisk attachment, until the cream forms soft peaks, 45 seconds to 1 minute.
Split open the bread or tear into bite-sized pieces and serve with the strawberries, cream and pistachios.
Serves 4.
Per serving: 183 calories (percent of calories from fat, 52), 4 grams protein, 19 grams carbohydrates, 1 gram fiber, 11 grams total fat (7 grams saturated), 34 milligrams cholesterol, 50 milligrams sodium.