Cloud Bread

I highly recommend making cloud bread. It has such an amazing texture and always turns out a brilliant shade.

3 egg whites

2 tablespoons sugar

2 table spoons corn starch

food-dye

To ensure your egg whites whip it is essential your bowl is clean and there is no yolk in your egg whites.

You will need three eggs and separate them. There are many methods to do this I simply cracked the eggs in half and turned the yolk from shell to shell.

Whisk your egg whites with an electric whisk on a high setting after around 30 seconds at 1 tablespoon of sugar.

Whisk another 30 seconds and add another tablespoon of sugar.

add the food dye (4-5 drops) and sieve the corn starch (2 tablespoons). Continue to whisk

Whip until stiff peaks form. You should have confidence to turn this bowl upside down over your head. You have stiff peaks when you can remove the whisk and the peak from the mixture on the whisk doesn't fall.

Add your mixture to a lined baking sheet (I used a reusable silicone sheet as they're better for the environment).

Shape using a spoon or spatula - it should hold the hope very easily.

Bake at 180/350 for 18-22 minutes

Once baked the edges are light brown however this inside is very vibrant. The texture should be light and fluffy.