The very first time I made Cloud Bread, my entire kitchen felt like a whimsical little bakery tucked inside a cotton-candy sky. I remember pulling the bowl of glossy meringue close to me, watching the peaks turn shiny and firm, and feeling that familiar mixture of excitement and curiosity that comes with trying something a little magical. When the bread baked, the aroma was sweet but subtle, almost like warm vanilla drifting around the room. I fell in love with this recipe because it’s simple, playful, and makes me feel like a kid stirring up something dreamlike.
Why You’ll Love This Recipe
You’ll love this Cloud Bread because it’s one of those rare recipes that looks impressive, tastes delightful, and takes almost no effort at all. From my own experience, you get the joy of creating something fluffy and colorful without the stress of complicated baking steps, and you can customize it however you like. It’s naturally gluten-free, kid-friendly, impossibly soft, and honestly just fun to make.
Ingredients
- 3 large egg whites
- 2 ½ tablespoons granulated sugar
- 2 ½ tablespoons cornstarch
- ½ teaspoon vanilla extract
- Food coloring (optional)
After testing this recipe with multiple ingredient variations, I’ve found these exact measurements give the most reliable texture—stable, fluffy, and nicely structured without collapsing. If you want a sweeter cloud, you can bump the sugar up by an extra teaspoon, but don’t go overboard or it can deflate the batter. Cornstarch is non-negotiable because it stabilizes the meringue, and the vanilla gives just enough warmth. Gel food coloring works best because it won’t thin out the mixture like liquid dyes do.
Equipment Needed
- Mixing bowls
- Electric hand mixer or stand mixer
- Silicone spatula
- Baking sheet
- Parchment paper
I’ve made Cloud Bread with both a hand mixer and a stand mixer, and while either works, the stand mixer lets you walk away for a moment while the egg whites whip. Parchment paper is a must—trust me, you don’t want this delicate bread sticking to a bare pan. A silicone spatula helps fold everything together without losing that precious air you worked so hard to whip in.
Step-by-Step Instructions
When I start Cloud Bread, I always begin by separating cold eggs because they come apart more cleanly that way, and then I let the whites warm up for just a few minutes. Room-temperature whites really do whip better, something I learned after making this recipe more times than I can count. Once I add them to the bowl, I whisk on medium until they look frothy, then I slowly increase the speed so they can develop structure without getting grainy.
As the mixture starts to turn opaque, I gradually sprinkle in the sugar—never dump it in at once, or your meringue can fall flat later. You’ll see the texture change almost instantly; the bubbles get smaller and tighter, and the mixture transforms into glossy peaks. At this point, I sift the cornstarch right in to avoid any clumps, and continue mixing until everything thickens and holds a firm peak when the beaters lift.(See the next page below to continue…)