I decided to try another little experiment in the kitchen.

Whipping. Whisking. Making meringue, of sorts, and baking bread – kinda.

These little bread rounds are as light and as fluffy as little clouds.

They are perfectly salty little puffs and serve as a great semi-substitute for the Tuscan hunks of manna in our all-beloved Panzanella.

Cloud Bread

1/2 cup egg whites
1/4 tsp. cream of tartar
1/2 tsp. Italian seasoning salt
freshly ground pepper

Preheat oven to 375 degrees. Combine all ingredients and beat the egg whites until stiff and glossy peaks form. Transfer by the spoonful to a parchment lined baking sheet. Flatten the spoonfuls with the back of a spoon or spatula until formed into somewhat flattened “bread” rounds.
Bake for about 10 minutes. Rotate in the oven and bake 5-10 minutes more, until the edges begin to brown. Remove from oven and allow to cool and become crisp.

Serve alone or tossed in a great salad with roasted red peppers, marinated tomatoes, and fresh spinach.