# What You'll Need:
→ Cloud bread
01 - 3 large eggs, separated
02 - 3 tablespoons cream cheese, softened
03 - 1/4 teaspoon cream of tartar
04 - Pinch of salt
→ Taco meat
05 - 1 lb (450 g) ground beef
06 - 1 small onion, finely chopped
07 - 2 garlic cloves, minced
08 - 1 tablespoon chili powder
09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon dried oregano
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon ground black pepper
14 - 1/2 cup tomato sauce
15 - 2 tablespoons olive oil
→ Pico de gallo
16 - 2 medium tomatoes, diced
17 - 1/4 small red onion, finely chopped
18 - 1 jalapeño, seeded and diced
19 - 1/4 cup fresh cilantro, chopped
20 - 1 tablespoon lime juice
21 - Salt, to taste
→ Optional toppings
22 - Shredded lettuce
23 - Sour cream
24 - Sliced avocado
25 - Shredded cheese
# How To Make It:
01 - Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper and set a wire rack nearby to cool the rounds after baking.
02 - In a clean, dry bowl, whisk the egg whites with the cream of tartar and a pinch of salt until glossy stiff peaks form; use an electric mixer for consistent volume.
03 - In a separate bowl, combine the egg yolks with the softened cream cheese until smooth and homogenous.
04 - Gently fold the whipped egg whites into the yolk mixture in two additions, keeping as much air as possible. Spoon the batter into eight 4-inch rounds on the prepared sheet.
05 - Bake the rounds 20–25 minutes until lightly golden and set. Transfer to the wire rack to cool; handle each round carefully as they are delicate.
06 - While the rounds bake, heat the olive oil in a skillet over medium heat. Sauté the chopped onion until translucent, add the garlic and cook 1 minute. Add the ground beef, break it up, and brown evenly. Drain excess fat if necessary, then stir in chili powder, cumin, smoked paprika, oregano, salt and pepper. Add the tomato sauce and simmer 4–6 minutes until thickened and well combined.
07 - Combine diced tomatoes, red onion, jalapeño, cilantro, lime juice and a pinch of salt in a bowl. Taste and adjust seasoning; let rest briefly to marry flavors.
08 - Open each cooled cloud round and spoon in the taco meat, top with pico de gallo and any desired toppings. Assemble just before serving to preserve texture.
09 - Serve immediately. Store leftover pico chilled for up to 2 days; cloud rounds are best eaten the day of preparation and may be stored airtight for a short period and gently reheated.
