Can I Make Cloud Bread Without Cornstarch?
Cornstarch helps stabilize the whipped egg whites and gives the finished bread more structure. Omitting it can make the loaf more likely to collapse.
Can I Replace the Agave Syrup?
Yes. Another liquid sweetener can work, although changing the ingredient may slightly affect the final texture and sweetness.
Can I Use Milk Chocolate Chips?
Absolutely. Dark, milk, or semi-sweet chocolate chips can all be used. You can also chop a chocolate bar into small pieces.
Why Did My Cloud Bread Deflate?
Some deflation after baking is normal for a recipe based primarily on whipped egg whites. Excessive collapsing, however, can result from under-whipped egg whites, aggressive mixing, or underbaking.
How to Store
Cloud bread has its best fluffy texture shortly after baking. If you have leftovers, place them in an airtight container and refrigerate for up to 2 days.
Because of its delicate egg-white structure, the texture will become softer and slightly denser as it sits.
How to Freeze
Freezing is not recommended for this chocolate chip cloud bread. The airy egg-white structure can become wet and rubbery after freezing and thawing.
Since the recipe requires only a few ingredients and about 20 minutes of baking time, it’s best prepared fresh whenever possible.
Ingredients
EGG WHITES
⅓ cup plus 1 tablespoon (100ml)
AGAVE SYRUP
1 tablespoon
CORNSTARCH
1 tablespoon (8g)
DARK CHOCOLATE CHIPS
1 oz (30g)
How to make Cloud Bread With Chocolate Chips
Pour the egg whites into a perfectly clean, dry mixing bowl. Add the agave syrup and begin whipping with an electric mixer.
Sift the cornstarch directly over the whipped egg whites. Continue whipping briefly until it is completely incorporated and the mixture is firm and stable.
Add the dark chocolate chips. Using a spatula, gently fold them into the egg-white mixture with slow movements from the bottom of the bowl toward the top. Avoid stirring or mixing vigorously, as this can knock out the air you’ve worked into the egg whites.
Transfer the mixture to the prepared baking sheet. Shape it into a small, tall loaf or rounded mound, keeping as much height as possible.
Bake at 300°F (150°C) for about 20 minutes, or until the exterior is lightly golden and the bread appears set.
Remove the cloud bread from the oven and allow it to cool slightly before serving. The result should be incredibly light and fluffy inside, with little pockets of dark chocolate throughout.
