Fluffy Cloud Bread
Fluffy Cloud Bread
Melt-in-Your-Mouth Cloud Bread: Super Easy to Make with an Air Fryer!
As the gentle weather settles in, it’s the perfect time for a breath of fresh air and a desire for a delightful picnic! Does this spring season make you crave something fluffy, soft, and sweet? Inspired by the season, I suddenly decided to make this ‘Fluffy Cloud Bread.’ It’s a highly recommended snack for everyone, young and old!
Ingredients- 3 egg whites (separated from yolks)
- 4 Tbsp sugar
- 4 drops lemon juice
- 2.5 Tbsp cornstarch
Cooking Instructions
Step 1
1. Carefully separate the egg whites from the yolks. Ensure not even a tiny bit of yolk gets into the whites, as this will prevent them from whipping into a stable meringue. This is the crucial first step for a fluffy cloud bread!
Step 2
2. Begin whisking the egg whites. You’ll notice soft foam starting to form. Keep whisking patiently.
Step 3
3. Once foamy, start adding the sugar in four equal parts. Add about 1 Tbsp of sugar at a time, whisking continuously between additions. Finally, add 4 drops of lemon juice to help stabilize and firm up the meringue.
Step 4
4. Continue whisking vigorously. The goal is to achieve stiff, glossy peaks. Keep going until the mixture is smooth and holds its shape.
Step 5
5. When the meringue is ready, it will form stiff peaks that stand upright when you lift the whisk. If the peaks droop or collapse, it likely means a little water or yolk got in. In such cases, it’s best to start over for the perfect result. Proper meringue technique is key!
Step 6
6. Once the stiff meringue is ready, gently fold in the 2.5 Tbsp of cornstarch. Be careful not to deflate the meringue too much while mixing thoroughly. Line a baking sheet with parchment paper and spoon the meringue mixture onto it, shaping it as desired – be artistic! Then, bake in an air fryer at 160°C (320°F) for 20 minutes, followed by 140°C (285°F) for 10 minutes, for a total of 30 minutes. This will result in truly delicious Cloud Bread! Note: Adding cornstarch is essential to achieve the signature fluffy texture of cloud bread. Without it, you’ll end up with meringue cookies.
