Whipped egg white cloud bread drizzled with Chestnut Honey Vinaigrette is a unique way to combine fluff, bounce, and tang in just a little light bite! Awaken your taste buds!

The cloud bread serves as the foundation for this dish, reminiscent of a savory meringue. Made primarily from whipped egg whites, the “bread” is low in carbohydrates and gluten-free. The egg whites are carefully beaten until they form stiff peaks, resulting in a cloud-like consistency when baked. Just a gentle touch of salt and a drizzle of the most amazing honey Dijon (Chestnut Honey Vinaigrette) will make you melt. Delicate – tangy- sweet- salty – refreshing – light.

ALL of those things!

Bake the cloud bread and drizzle with dressing. That’s it!

Your new favorite snackola!

Honey Dijon Cloud Bread

Honey Dijon Cloud Bread

10 large egg whites, cold
sea salt
Chestnut Honey Vinaigrette

Preheat oven to 300 degrees. Line a large baking sheet with parchment paper.

Add egg whites to the bowl of a stand mixer. (You can also use a hand mixer but it is easier to use a stand mixer). Beat the egg whites at the highest speed until they become frothy. Continue to beat until stiff peaks form. This could take a while.
Season with just a pinch of salt and beat for a few more seconds.

Use a spatula to scoop out half (or all) of the batter. Place it on one side of the prepared baking sheet.

Bake for about 25-30 minutes. When done, the “bread” should be a medium brown color.

Drizzle with Chestnut Honey Vinaigrette before devouring!