Preheat the oven to 150 C/ 300 F (conventional). Lightly grease a large piece of parchment baking paper with coconut oil or olive oil and layer over a flat baking tray. You might need to use two trays depending on the size. Set aside.
Carefully separate the eggs, making sure there are not yolks in the whites. Add the egg whites to a large glass or stainless steel bowl and the egg yolks to another smaller bowl.
Add the cream cheese, chives, pepper and salt to the yolks and set aside.
Add a teaspoon of apple cider vinegar to the eggs whites. You can also add a tiny pinch of salt. Beat the whites with an electric whisk on high speed until stiff peaks. You should be able to turn the bowl over with the egg whites moving. Set aside.
Using the same whisk, no need to wash, mix together the yolk mixture until smooth and creamy.
Fold the egg yolk mixture into the egg whites gradually. Be gentle and try not to over mix as this will break down the air bubbles in the whites.
Using a large spoon or a quarter cup, scoop the mixture into even rounds on the sheet, think a small pancake or a cookie, however you can also make them burger bun diameter. The will flatten and spread slightly so allow for some room between the breads.
Bake on the middle rack for about 20-25 minutes. This will vary if you’re baking on two trays and need to rotate those half way for even cooking. In some cases, these will be ready in 25-30 minutes. Keep an eye on them at the 20-minute mark.
Remove from the oven and cool slightly before peeling them off the baking sheets. You can slide a knife or a spatula under each cake to get it off.
While still warm, they will resemble a cooked meringue, but slightly denser but this texture will change as they cool down completely. Once refrigerated for a few hours or overnight, they will become more bread like. You can store them in a zip lock bag or an air-tight container for 2-3 days.
Recipe by Happy Body Formula at https://happybodyformula.com/recipe-for-cloud-bread-with-chives-and-pepper/
