Instructions: Lactose free cloud bread

• Divide the eggs. Beat the egg whites with a pinch of cream of tartar until stiff peaks form.
  
• In the second bowl mix yolks with coconut milk and chopped rosemary. I recommend putting the coconut milk in the fridge the day before to make it more dense (the grease parte will become more dense). Add the egg yolks to the whites and stir in gently.
  
• Divide the mixture into 6. Create discs of batter a on a baking tray lined with baking paper.
  
• Bake in the preheated static oven at 150 °C for 30 minutes. Remove your lactose free cloud bread from the oven and allow to cool down for 1 hour before serving.