Directions
Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper. Separate the eggs, placing the whites in a large, clean mixing bowl and the yolks in a separate medium bowl.
To the egg whites, add the cream of tartar and a pinch of salt.
Using an electric mixer, beat on high speed until stiff, glossy peaks form. This means when you lift the beaters, the peak holds its shape without flopping over.
In the bowl with the egg yolks, add the softened cream cheese.
Beat with the electric mixer until the mixture is smooth and fully combined. Gently fold the yolk mixture into the stiff egg whites with a spatula, being careful not to deflate the air you incorporated.
Spoon four equal mounds of the batter onto the prepared baking sheet, shaping them into squares or circles about ½-inch thick to resemble bread slices.
Sprinkle the tops with garlic powder.
Bake for 25-30 minutes, or until they are golden brown and firm to the touch.
Let the cloud bread cool completely on the baking sheet for at least 15 minutes before handling.
While the bread cools, prepare the filling.
In a small bowl, mix the mayonnaise and sriracha together.
Assemble your sandwiches.
Spread the sriracha mayo on two slices of cloud bread.
Layer with chicken, pepper jack cheese, crispy bacon, sliced avocado, and tomatoes.
Top with the remaining two slices of cloud bread and serve immediately.
Fold the yolk mixture into the whites gently with a spatula to maintain as much air as possible; this is the key to a light, fluffy texture.
