Ingredients
Scale
- 2 large eggs, separated
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon sea salt
- 3 tablespoons softened cream cheese
- 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup thinly sliced smoked salmon
- 1/4 cup cucumber, cut into thin rounds
- Lemon wedges, for garnish
Instructions
- Preheat your oven to 300°F (150°C) and prepare a baking sheet with parchment paper.
- In a large bowl, whip the egg whites with cream of tartar until they reach stiff peaks.
- In a separate bowl, combine the egg yolks, cream cheese, sea salt, dill, garlic powder, onion powder, and black pepper, mixing until creamy and uniform.
- Carefully incorporate the whipped egg whites into the yolk mixture, folding gently to maintain the airy consistency.
- Scoop the fluffy mixture onto the prepared baking sheet, forming four equal mounds.
- Bake for 25-30 minutes, or until the tops are golden brown and the texture feels firm.
- Let the cloud breads cool on a wire rack for about 10 minutes.
- To assemble, place slices of smoked salmon and cucumber between two pieces of cloud bread, creating delightful sandwiches.
- Serve with lemon wedges on the side for a zesty touch.
Notes
- For a stronger dill flavor, use fresh dill instead of dried.
- Ensure the egg whites are whipped to stiff peaks for the best texture.
- These sandwiches can be served as an appetizer or a light lunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Sandwich
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 sandwich
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 150mg