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.