3 egg whites
30 g sugar (40 g if you have a sweet tooth)
10 g cornstarch (fine corn flour)
OPTIONAL: 2 TO 6 DROPS OF FOOD COLORING
Beat the whites with an electric rod. When the egg whites are white and firm and the peak is short, we begin to add the sugar little by little. The original recipe indicates 30 g of sugar and the first time we made it that way, but I assure you that it doesn’t taste like anything and as soon as it cools, it goes down a lot right away. So this time I have added 40 g of sugar, which is approximately 3 tablespoons. When the sugar has been integrated, as you can see, the meringue has become very firm. If we turn the bowl upside down, it should not fall.
Add the fine corn flour and continue beating for another minute to incorporate it.
The original cloud bread does not have dyes, so today I leave it as is, but if you want you can add between 2 to 6 drops of dye depending on the intensity of color you want to achieve.
We put it on a tray covered with parchment paper. If we surround the bowl with the spatula, we can make the whole mass fall at once. We model it with a spatula giving it a round shape.
We take it to the oven at 150ºC for 25 minutes. After this time, we turn off the oven and leave it in the oven off for another 5 – 10 minutes.