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Cloud Bread

['3 large eggs, divided', '1/4 teaspoon cream of tartar', '3 tablespoons plain yogurt', '1/2 teaspoon dried rosemary', '1/2 teaspoon garlic powder', '1/4 teaspoon kosher salt', '1 teaspoon honey', '1/2 teaspoon ground cinnamon']

Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper. Using an electric mixer on medium-high speed, beat egg whites and cream of tartar in a large bowl until stiff peaks form, about 7 minutes.
For Plain Cloud Bread, mix egg yolks and yogurt in a medium bowl until smooth.
For t Garlic-Rosemary Cloud Bread, mix egg yolks, yogurt, rosemary, garlic powder, and salt in a medium bowl until smooth.
For Cinnamon-Spiced Cloud Bread, mix egg yolks, yogurt, honey, and cinnamon in a medium bowl until smooth.
Add a small portion of egg white mixture to egg yolk mixture and stir just until lightened. Gently fold in remaining egg white mixture in 2 additions until just combined.
Using a large spoon, divide meringue into 6 mounds on prepared baking sheet. Bake bread until golden brown and cooked through, about 35 minutes. Turn off oven and prop open with a wooden spoon until oven is cool, about 45 minutes. Transfer pan to a wire rack and let cool completely, at least 20 minutes.
Bread can be made 1 month ahead. Store in a single layer in an airtight container and freeze.

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