Preheat and Prepare: First, preheat your oven to 150°C (130°C fan) and line a large baking tray with non-stick parchment paper. This lower temperature is crucial for a gentle bake that prevents the bread from browning too quickly or deflating.

Whip the Egg Whites: In a very clean, dry bowl (I prefer a metal or glass one), use a stand mixer or electric hand mixer to whisk the egg whites and cream of tartar on medium-high speed. Whisk for 4-5 minutes, or until you have stiff, glossy peaks. This means when you lift the beaters, the peak holds its shape without flopping over. You can learn more about the science of whisking egg whites to perfection if you're curious.

Create the Cottage Cheese Base: While the whites are whipping, place the egg yolks, cottage cheese, honey, and vanilla extract into a blender or food processor. Blend on high until the mixture is completely smooth and creamy, with no lumps remaining. Scrape down the sides once or twice to ensure everything is incorporated.

Combine Dry Ingredients: In a small bowl, whisk together the almond flour, baking powder, and salt. This ensures the baking powder is evenly distributed, which helps with the rise.

Mix the Base: Pour the smooth cottage cheese mixture into a large mixing bowl. Add the dry almond flour mixture and stir with a spatula until just combined. Don't overmix at this stage.

Fold the Mixtures: This is the most important step! Add about one-third of the stiff egg whites to the cottage cheese base and gently fold them in to lighten the mixture. Then, add the remaining egg whites and fold carefully until just combined. You want to see a few streaks of white remaining. I find that using a large metal spoon or a flexible spatula in a gentle "figure of eight" motion works best to keep the air in the batter.

Add Blueberries: Gently fold in the fresh blueberries. Try not to crush them as you mix.

Shape and Bake: Spoon 8 even mounds of the batter onto your prepared baking tray, leaving a little space between each one. They won't spread much. Bake for 22-25 minutes, until they are a pale golden brown and feel firm to a gentle touch.

Cool Completely: Remove the tray from the oven and let the cloud breads cool on the tray for 5 minutes before carefully transferring them to a wire rack to cool completely. They will seem very delicate at first but will firm up as they cool.