Preheat oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
Add egg whites to mixer bowl, use hand or stand mixer with whisk/wire whip to whip egg whites until frothy. Add cream of tartar. Whip on medium-high speed for about 2 minutes or until whipped egg whites form stiff peaks. Remove whipped egg whites to another bowl.
In the mixer bowl add cream cheese and use (flex-edge or flat beater with stand mixer or turbo beaters with hand mixer) to mix until smooth and creamy. Stop and scrape the bowl and beater and mix again until all smooth. Beat in yolks one at a time. Then mix in salt, dry mustard, Italian seasoning and Parmesan cheese.
Using a rubber/silicone spatula to gently fold half the egg whites into the egg yolk mixture. Then gently fold in the rest taking care to not deflate the egg whites.
Scoop about 1/4 cup portions onto parchment lined baking sheet (5 portions per sheet pan). Top each with any remaining batter. Gently spread each portion into about a 3-4" diameter round and about 3/4" thick.
Bake for 30 minutes. Rotating pans half-way through and again with about 5 minutes remaining. They should be golden brown on top. Let cool completely on baking sheet. Use thin spatula to remove from parchment.
Store in an air-tight container in the refrigerator for several days or in the freezer for a month. (After freezing, thaw in refrigerator.) Warm cloud bread up in the toaster. (Start on a low-setting in the toaster)
Egg White Whipping Tips:
Separate the eggs when they're cold, making sure to not get any yolk into the egg whites. Whip the whites when they're room temperature.
Make sure the bowl and whisk are super clean - any residue (especially fat/oil) on beater or bowl can cause the egg whites to not whip.
Add a little acid to the egg whites when you start whipping them - I use cream of tartar. It helps build a better whipped structure. (you can also use a little lemon juice or white vinegar.)
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Parmesan Herb Cloud Bread https://www.epicuricloud.com/?p=8047 January 7, 2020