Preheat the Oven
Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.

Whip the Egg Whites
In a clean, dry bowl, add the egg whites and cream of tartar. Beat with an electric mixer on high speed until stiff peaks form. You want a fluffy, glossy texture that holds its shape when you lift the beater.

Mix the Yolks and Cottage Cheese
In a second bowl, whisk the egg yolks, cottage cheese, vanilla extract, and honey or maple syrup until smooth. If your cottage cheese is chunky, blend it ahead of time for a fluffier final texture.

Fold the Mixtures Together
Gently fold the yolk mixture into the beaten egg whites using a spatula. Be careful not to deflate the whites—use a slow, gentle folding motion just until the mixture is combined.

Add the Blueberries
Carefully fold in the blueberries. If using frozen, do not thaw—they’ll hold their shape better. Be extra gentle to keep the batter as airy as possible.

Portion the Batter
Spoon the mixture onto your prepared baking sheet in 6–8 even mounds. Shape them into rounds about ½ inch thick. They don’t spread much, so you can keep them close together.

Bake to Golden Perfection
Bake for 25–30 minutes or until the tops are golden brown and the centers feel set to the touch. Don’t open the oven early—it can cause them to collapse.

Cool and Serve
Let the cloud bread rest on the baking sheet for 5–10 minutes. Then carefully transfer to a wire rack to cool completely. They’ll firm up slightly as they cool, but still stay light and fluffy.

Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the toaster oven for best texture. Avoid microwaving—it can make them rubbery. These are best eaten fresh but also freeze well. Wrap individually and store in a zip-top bag, then reheat directly from frozen.