Ingredients
Scale
- 3 large egg whites (room temperature)
- 30 grams (about 2.5 tablespoons) white granulated sugar
- 10 grams (about 1 tablespoon) cornstarch
- 1/2 teaspoon vanilla extract
- 1/4 cup fresh blueberries (washed and dried thoroughly)
- 2 drops blue food coloring (optional, for extra color)
Instructions
- Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper.
- Place the egg whites in a clean, dry glass or metal bowl. Use a hand mixer or stand mixer to beat them on medium speed until they become frothy.
- Slowly add the sugar one tablespoon at a time while continuing to beat the eggs.
- Add the cornstarch and vanilla extract. If you are using food coloring, add it now.
- Increase the mixer speed to high. Beat the mixture until stiff peaks form. This means when you lift the beaters, the points of the “cloud” stand straight up without drooping.
- Remove the mixer and gently fold in the fresh blueberries using a spatula. Do not over-mix, or the cloud will deflate.
- Scoop the mixture onto the prepared baking sheet. Use your spatula to shape it into a smooth, round dome or a loaf shape.
- Bake for 25 to 30 minutes. The outside should be slightly golden and firm to the touch.
- Turn off the oven and let the bread sit inside with the door slightly cracked for 5 minutes to prevent it from collapsing.
- Take it out and let it cool slightly before serving.
- Cook Time: 40 minutes