Finally, we shape and bake. Line a baking sheet with parchment paper. Using a large spoon or an ice cream scoop, dollop the batter into 6-8 even mounds, spacing them a few inches apart. They won’t spread much, so you can shape them nicely. Gently smooth the tops a little. Place the sheet in a preheated 300°F (150°C) oven. The low temperature is vital for a slow, steady rise without browning too quickly. Bake for 25-30 minutes until they are puffed, golden on top, and firm to a gentle touch. Let them cool on the sheet for 5 minutes before transferring to a rack.
Pro Tips for Best Results
My number one tip is about egg white temperature. I’ve tested this with cold egg whites straight from the fridge and room temperature whites. Room temperature whites whip up higher, faster, and more stably, giving you a much better cloud structure. If you forget, just place your cold eggs in a bowl of warm water for 5 minutes before separating.
For the most even distribution and to prevent blueberries from sinking, toss your blueberries (especially frozen ones) in a tiny pinch of almond flour or coconut flour before folding them in. This light coating helps suspend them in the airy batter. I learned this trick after a batch where all my berries sank to the bottom during baking.
Don’t open the oven door for the first 20 minutes of baking. The sudden rush of cold air can cause your beautiful clouds to collapse. I made this mistake in an early batch, and they deflated into sad, dense pucks. Use the oven light to check on them. They’re done when they have a matte, golden finish and no longer look wet or shiny on top.
Common Mistakes to Avoid
Do not skip blending the cottage cheese. I thought I could just mix it in, figuring the little curds would melt. They don’t. You’ll end up with a wet, dense bread with distinct pockets of cottage cheese that are not pleasant. A smooth, homogenous base is the foundation of the entire recipe.(See the next page below to continue…)