Step 1: Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper or a silicone mat. This prevents sticking and ensures easy removal of your delicate Cloud Bread.
Step 2: In a very clean, dry large bowl, add the room temperature egg whites. Ensure there is absolutely no yolk mixed in, as fat will prevent the whites from whipping properly.
Step 3: Begin whisking the egg whites with an electric mixer on medium-low speed. Once they start to become foamy, add the cream of tartar. This stabilizer will help the egg whites whip up faster and hold their shape better, crucial for perfectly fluffy Cloud Bread.
Step 4: Increase the mixer speed to medium-high. Gradually add the sugar (or sweetener) one teaspoon at a time while continuously whisking. Continue to whisk until stiff, glossy peaks form. When you lift the whisk, the peaks should stand upright and hold their shape without wilting. This is key for the airy texture of your Cloud Bread.
Step 5: Carefully spoon six equal mounds of the meringue mixture onto the prepared baking sheet. You can shape them into rounds or ovals, about 3-4 inches in diameter and an inch or so high. Try to keep them distinct so they bake evenly.
Step 6: Bake for 25-30 minutes, or until the Cloud Bread is golden brown and feels firm to the touch. The baking time might vary slightly depending on your oven and the size of your clouds.
Step 7: Once baked, turn off the oven and leave the Cloud Bread inside with the door slightly ajar for another 5-10 minutes. This slow cooling helps prevent them from deflating too much. Remove from the oven and transfer to a wire rack to cool completely before serving. Enjoy your delicious Cloud Bread!