Cloud bread

Chef Matt Dean Pettit bakes the viral Cloud Bread recipe. Bake with your family and enjoy the fluff!

“The kids will love it!”

large eggwhites

2.5 tbsp

sugar

1 tbsp

cornstarch

Heat the oven to 300°F. In the bowl of a stand mixer, use the whip attachment to whip the egg whites on medium high until frothy.
Add the sugar slowly, 1 tablespoon at at time and whip on high until small bubbles start to form.
Sift in the cornstarch and continue to whip on high until the whites are whipped up into a glossy thick meringue that holds a peak, about 5-6 minutes.
Scoop out the meringue on to a parchment paper lined baking sheet and shape into a fluffy cloud or mound.
Bake for 20-25 minutes. The outside will be a light golden brown. Let cool and enjoy the fluff!