Equipment Needed
- Blender or food processor
- Stand mixer or hand mixer
- Two large mixing bowls
- Rubber spatula
- Baking sheet
- Parchment paper
- Cooling rack
Step-by-Step Instructions
We start by building our two component mixtures, and this separation is key to the cloud-like texture. First, add the cottage cheese, egg yolks, sweetener, vanilla extract, and almond flour to your blender. Blend on high for a good 30-45 seconds until the mixture is completely smooth, creamy, and free of any cottage cheese lumps. This smooth base is essential. Pour this yellow, pudding-like mixture into a large bowl and set it aside. If you’re using lemon zest, fold it in now.
Now, we create the “cloud.” In a spotlessly clean, dry bowl (any trace of fat will prevent the whites from whipping), add your three egg whites, cream of tartar, and a tiny pinch of salt. Using a hand mixer or stand mixer with the whisk attachment, beat on medium-high speed. Watch them transform from clear and foamy to soft peaks, and finally to stiff, glossy peaks. This should take 3-5 minutes. You’ll know they’re ready when you can lift the whisk and the peak stands straight up without drooping. This meringue is what will give our bread its incredible lift and airy texture.
Here comes the gentle, critical part: combining. Take about one-third of the whipped egg whites and fold it into the cottage cheese mixture with your spatula. This first addition lightens the thick base and makes it easier to fold in the rest without deflating the whites. Now, add the remaining egg whites and the blueberries. Using a slow, deliberate folding motion—scooping from the bottom and turning over—gently combine everything. You want it uniform but still fluffy. It’s okay if a few white streaks remain; overmixing is the real enemy.(See the next page below to continue…)