Ingredients

• 3 large eggs, divided
• 1/4 teaspoon cream of tartar
• 3 tablespoons plain yogurt
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 1 teaspoon honey
• 1/2 teaspoon ground cinnamon

Instructions

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. For Plain Cloud Bread, mix egg yolks and yogurt in a medium bowl until smooth.
3. For t Garlic-Rosemary Cloud Bread, mix egg yolks, yogurt, rosemary, garlic powder, and salt in a medium bowl until smooth.
4. For Cinnamon-Spiced Cloud Bread, mix egg yolks, yogurt, honey, and cinnamon in a medium bowl until smooth.
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. 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. Bread can be made 1 month ahead. Store in a single layer in an airtight container and freeze.