Cloud Bread

Directions

1. 1
   Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper. Using an electric mixer on medium-high speed, beat egg whites and cream of tartar in a large bowl until stiff peaks form, about 7 minutes.
2. 2
   , mix egg yolks and yogurt in a medium bowl until smooth.
3. 3
   , mix egg yolks, yogurt, rosemary, garlic powder, and salt in a medium bowl until smooth.
4. 4
   , mix egg yolks, yogurt, honey, and cinnamon in a medium bowl until smooth.
5. 5
   Add a small portion of egg white mixture to egg yolk mixture and stir just until lightened. Gently fold in remaining egg white mixture in 2 additions until just combined.
6. 6
   Using a large spoon, divide meringue into 6 mounds on prepared baking sheet. Bake bread until golden brown and cooked through, about 35 minutes. Turn off oven and prop open with a wooden spoon until oven is cool, about 45 minutes. Transfer pan to a wire rack and let cool completely, at least 20 minutes.
7. 7
   Bread can be made 1 month ahead. Store in a single layer in an airtight container and freeze.