Cloud bread

• butter↗

  or butter for greasing

• eggs↗4

  separated

• cream cheese↗50g g
• cream of tartar¼ tsp tsp
• nigella seeds↗½ tsp tsp

Step-by-step instructions

1. 1

   Preheat the oven to 150 °C/130 °C with convection/gas 2 and line two large baking trays with parchment paper, then grease them well with butter or oil.

2. 2

   In a large bowl, using an electric mixer, beat the egg whites until stiff peaks form. You should be able to gently turn the bowl upside‑down without the whites spilling out.

3. 3

   In another bowl, combine the yolks, cream cheese and cream of tartar, then whisk (no need to wash the mixer) until smooth, pale and fluffy. Next, gently fold in the egg whites, one spoonful at a time, into the yolk mixture, being as careful as possible not to lose the air, and finally add the nigella seeds and season with salt and pepper.

4. 4

   Carefully spoon portions of the mixture onto the prepared trays. If the mixture is a little runny at the bottom of the bowl, do not use the last few spoonfuls – take only the very fluffy top portion. Bake for 20 minutes or until the top is lightly golden and crisp. Let cool slightly, then gently lift the breads off the paper with a spatula.