Asiago Rosemary Cloud Bread (Dried Eggs)

Ingredients and Directions

Cloud Bread

Ingredients	Percent (%)	Grams	Volume
Egg whites, dried, high whip	13.20	79.20	1 1/4 cups
Xanthan gum	0.25	1.50	1/2 tsp.
Water	41.80	250.80	9 fl. oz.
Cream cheese, softened	17.35	104.10	3 1/2 oz.
egg yolks, dried	9.00	54.00	3/4 cup
Asiago cheese, shredded + additional for topping	18.00	108.00	1 1/3 cups
Rosemary, minced, IQF + additional for topping	0.40	2.40	2 tsp.
Total	100	600

Preheat oven to 350°F and prepare parchment-lined baking sheets.
In a bowl, whisk together the dried high-whip egg whites with the xanthan gum; then add the liquid egg whites and set aside to hydrate, about 15 minutes.
Whip the fortified egg whites on medium high speed, until a stiff peak forms; set aside and proceed directly on to the next steps immediately.
In a stand mixer fitted with paddle attachment, mix cream cheese for 1 minute until softened; scrape the bowl.
Add the Asiago cheese, rosemary and egg yolks into the cream cheese. Mix on low speed to incorporate; scrape the bowl.
Gently fold the whipped egg whites into cream cheese mixture until evenly combined. No large white streaks or lumps should remain; DO NOT over or under mix.
Using a scoop (18/8), deposit 33g mounds of batter onto parchment lined baking sheet, spacing at least 3 inches apart.
Sprinkle with additional Asiago cheese and rosemary on top, as desired.
Place in 350°F oven for 10 minutes, rotating the baking sheet halfway through baking.
Let finished cloud breads cool for 5 minutes before removing from sheet try to cool completely.
Double wrap cooled breads in plastic film and package in zip-top bags; store frozen until ready for use.

To serve at room temperature: allow cloud breads to thaw for 1-2 hours on the countertop.
To serve warm: reheat in microwave, toaster, toaster oven or conventional oven until warmed through and the edges are golden brown.