Save to Pinterest I discovered cloud bread by accident while scrolling through my phone at midnight, half-asleep and craving something sweet but not heavy. The recipe looked impossibly simple—just eggs and cottage cheese—so I decided to test it the next morning before work. What emerged from the oven was pure magic: these pillowy, cloud-like puffs studded with blueberries, so light they practically dissolved on my tongue. My kitchen smelled like vanilla and caramelized edges, and I immediately forgot about my usual breakfast routine.
I brought these to a friend's kitchen one Saturday, expecting mild interest, and instead watched her eyes light up the moment she bit into one. She kept asking if they were some fancy bakery purchase, refusing to believe I'd made them at home in my small oven. We ended up making three more batches that afternoon while sitting by her window, talking about everything and nothing, these little clouds becoming the backdrop to one of those perfect, unplanned days.
Ingredients
- Large eggs, separated: The whites create that signature cloud texture when beaten to stiff peaks, while the yolks add richness and help bind everything together.
- Full-fat cottage cheese, drained and blended: This is the secret weapon—it adds creaminess and protein without heaviness, but you must drain it well or the texture becomes gummy instead of airy.
- Cornstarch: Just enough to give structure without making these taste floury, helping them hold their shape while maintaining that delicate crumb.
- Cream of tartar: This ingredient stabilizes the egg whites, helping them reach and hold those gorgeous stiff peaks that are essential to the cloud effect.
- Powdered sweetener: Optional but recommended if you prefer noticeable sweetness without the texture issues that regular sugar can create in this recipe.
- Vanilla extract and lemon zest: These optional flavorings add depth—vanilla brings warmth while lemon zest adds a subtle brightness that plays beautifully with blueberries.
- Fresh blueberries: Toss them in just before folding to distribute evenly, and they burst during baking, creating little pockets of tartness throughout.
Instructions
- Set your stage:
- Preheat your oven to 300°F and line a baking sheet with parchment paper—this lower temperature is key because it allows the clouds to set gently without browning too quickly on the outside. Make sure your mixing bowls are completely clean and dry; any oil or moisture will sabotage the egg whites.
- Process the cottage cheese until silky:
- Drain your cottage cheese thoroughly, pressing it gently to remove excess liquid, then blend it until you reach a completely smooth consistency with no lumps. A food processor makes this easy, but an immersion blender works too—the smoother it is, the better your texture will be.
- Whip the egg whites to stiff peaks:
- In your dry bowl, combine egg whites and cream of tartar, then beat them with an electric mixer until you see stiff, glossy peaks that stand straight up. This usually takes about 3 to 4 minutes, and it's worth waiting for because this is where the magic happens.
- Combine your yolk mixture:
- In a separate bowl, whisk together the egg yolks, blended cottage cheese, vanilla, lemon zest, sweetener, and cornstarch until everything is completely smooth and well incorporated. The mixture should look creamy and slightly thick, ready to be gently folded.
- Fold with a gentle hand:
- Using a spatula, slowly and carefully fold the yolk mixture into the whipped egg whites, using a motion that cuts down the center, across the bottom, and up the side—folding rather than stirring keeps all that air inside. This step takes patience, but rushing it will deflate your clouds.
- Distribute the blueberries:
- Gently fold in the blueberries last, making sure they're evenly scattered throughout without overmixing. A few crushed berries are fine; they add color and flavor.
- Scoop and space:
- Using a ¼ cup measuring cup, scoop the batter onto your prepared baking sheet, leaving about 2 inches between each cloud. They'll spread slightly during baking, and you want them to have room to breathe.
- Bake until set and golden:
- Bake for 25 to 30 minutes, watching until the tops turn a light golden brown and the centers feel set when you gently touch them. Every oven is different, so start checking around the 25-minute mark.
- Cool with patience:
- Let them rest on the baking sheet for a few minutes before transferring to a wire rack, where they'll continue to set and firm up as they cool. They'll feel softer warm than they will after cooling, which is completely normal.
Save to Pinterest There's something almost meditative about watching these clouds transform in the oven, how they puff up and turn golden and somehow become more than the sum of their parts. I've started making them on mornings when I need a reminder that good things don't have to be complicated, that sometimes the best moments come from simple ingredients and a little patience.
Storage and Make-Ahead Magic
These clouds are absolutely best enjoyed fresh from the oven, still warm and at their most tender, but they'll keep in an airtight container for up to two days if you need them to. I've found that storing them in layers separated by parchment paper keeps them from sticking together, and eating them at room temperature rather than reheating them preserves that delicate texture. If you're planning ahead, you can even prepare the batter the morning of and bake them fresh right before you need them.
Flavor Variations and Mix-Ins
While blueberries are my default, I've experimented with raspberries, chopped strawberries, and even blackberries, and each one brings its own personality to the clouds. A friend suggested adding a tiny pinch of almond extract alongside the vanilla, and now I can't imagine making them without it—it adds an elegant depth that feels almost fancy. You could also skip fruit entirely and dust the tops with cinnamon sugar before baking for a completely different vibe, or swirl a teaspoon of jam into the batter for pockets of flavor.
Serving Ideas and Pairings
I used to eat these plain, but discovered they're even better with a dollop of Greek yogurt on top or a light drizzle of honey. A small side of fresh berries makes breakfast feel more complete, and serving them with a cup of tea or coffee turns a simple snack into something almost celebratory. Some mornings I'll crumble one into yogurt for a parfait texture, or pair them with scrambled eggs for a balanced, protein-rich breakfast that actually keeps me satisfied until lunch.
- A dollop of Greek yogurt adds creaminess and extra protein without weighing down the airy texture.
- A light honey drizzle brings warmth and sweetness that complements the subtle tang of cottage cheese.
- Serving them alongside fresh berries creates a complete breakfast that feels more substantial than it actually is.
Save to Pinterest These clouds have become my go-to recipe when I want to prove to someone that healthy eating doesn't mean deprivation, that you can have something delicious and guilt-free at the same time. They've transformed mornings in the best way.
Recipe FAQs
- → How do I achieve a fluffy texture?
Whip egg whites with cream of tartar until stiff peaks form, then gently fold in the blended yolk mixture and blueberries to maintain airiness.
- → Can I substitute blueberries with other fruits?
Yes, raspberries or chopped strawberries work well as alternatives, offering similar moisture and sweetness.
- → What is the purpose of draining and blending cottage cheese?
Draining removes excess moisture, and blending ensures a smooth consistency that blends seamlessly with other ingredients.
- → How should I store the bread?
Store in an airtight container for up to two days to maintain freshness and texture.
- → Is this suitable for a gluten-free diet?
Yes, using cornstarch labeled gluten-free helps keep this low-carb bread free of gluten.