Preheat oven to 325 degrees. Line a baking sheet with parchment paper and set aside.
2
In a clean glass bowl, add egg whites. Keep egg yolks separate in another bowl.
3
In the glass bowl with egg whites, add in cream of tartar. Mix on high speed with a handheld mixer until egg whites have reached a stiff peak (this takes about 3-4 minutes).
4
In a separate bowl, mix together sour cream and one egg yolk at a time. Mix on low for 2 minutes until creamed together, though keep in mind that this will be a watery consistency (trust us, it will all come together in the end). Add in Italian seasoning and salt.
5
Gently fold the firm egg whites into the sour cream mixture, making sure you still have a foamy texture. Once everything is combined, take a large ice cream scoop and scoop out about a 3" circle onto the prepared baking sheet. Cloud bread will rise a little, but it won''t spread.
6
Bake in the oven for 28-30 minutes or until lightly golden brown at the top. Let cloud bread completly cool on the baking sheet before removing bread.
7
To store cloud bread, place the pieces in a sealed bag or container.
