# 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 yellow 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 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 fresh 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 oven to 300°F. Line a baking sheet with parchment paper and set aside.
02 - In a clean bowl, beat the egg whites with the cream of tartar and a pinch of salt until stiff peaks form.
03 - In a separate bowl, blend the egg yolks with softened cream cheese until smooth and homogenous.
04 - Fold the whipped egg whites into the yolk and cream cheese mixture in batches, preserving as much air as possible. Spoon eight rounds (about 4 inches / 10 cm each) onto the prepared sheet.
05 - Bake the rounds for 20–25 minutes, until golden and set. Transfer to a wire rack to cool completely before handling.
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 ground beef and cook, breaking it up, until browned. Drain excess fat if necessary. Stir in chili powder, cumin, smoked paprika, oregano, salt and pepper, then add the tomato sauce and simmer 5 minutes until thickened.
07 - Combine diced tomatoes, red onion, jalapeño, cilantro, lime juice and a pinch of salt in a bowl. Adjust seasoning and set aside to meld.
08 - Carefully open each cooled cloud round and fill with a portion of taco meat. Top with pico de gallo and any desired optional toppings. Serve immediately, handling the rounds gently to avoid tearing.
