3 egg whites
2 ½ tbsp sugar
1 tbsp cornstarch, sifted
Food coloring, optional
In the bowl, whip the egg whites on medium high until foamy.
Add the sugar in slowly, 1 tablespoon at a time and whip on high until small bubbles start to form.
Add cornstarch and continue to whip until combined.
Add in food coloring then continue to whip on high until stiff peaks are formed, forming a meringue.
Make sure your egg white whipping equipment (bowl and whisk) is completely clean and free from fat or oil or your egg whites won’t whip.
Don’t add all the sugar at once. Your meringue will be fluffier if you add it in gradually.
Don’t over-beat! If your meringue starts to look grainy or really wet, it means your egg whites have been over-beaten and your cloud bread won’t be fluffy.
Scoop out the meringue onto a baking tray lined with parchment paper and shape into a fluffy cloud or mound.
Preheat the oven to 150°C. Bake for 20 – 25 minutes, then side aside and leave to cool.