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Savory Cloud Rounds with Anchovy Butter and Wilted Spinach

2 servings · 4.1 g net carbs

4.1g Net carbs 32.4g Fat 17.7g Protein 380.5 kcal
Savory Cloud Rounds with Anchovy Butter and Wilted Spinach

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

2 servings  ·  prep 15 min  ·  cook 20 min  ·  total 35 min  ·  difficulty medium

Whipped egg whites are folded with cream cheese and a pinch of xanthan gum and baked into light cloud-style rounds using egg and cream cheese. Anchovy and butter are blended into a savory anchovy butter while baby spinach is quickly wilted in a hot skillet to finish the topping. The cream of tartar stabilizes the meringue so the rounds hold shape during the bake. Lemon zest and chives are added at the end to brighten the anchovy butter without adding sweetness.

Ingredients

  • eggEgg, Whole, raw
    4 each
  • cream cheeseCream cheese, Regular, plain
    80 g
  • cream of tartarLeavening agents, Cream of tartar
    2 g
  • xanthan gumXanthan gum powder
    1 g
  • butterButter, Salted
    20 g
  • anchoviesAnchovies, Canned in olive oil, with salt, drained
    16 g
  • baby spinachSpinach, Baby
    40 g
  • chivesChives, Raw
    5 g
  • lemon zestLemon peel, Raw
    2 g
  • saltSalt, Table
    2 g
  • black pepperSpices, Pepper, black
    1 g

Equipment

  • hand mixer
  • baking sheet
  • parchment paper
  • small skillet
  • wire rack

Method

  1. Preheat the oven to 320°F and line a baking sheet with parchment paper. Set a wire rack nearby to cool finished rounds.
  2. Separate the eggs: place the yolks in one medium bowl and the whites in a clean large bowl. Add the cream of tartar to the whites.
  3. Using a hand mixer, whip the egg whites until they reach glossy soft peaks, about 2 to 3 minutes at medium-high speed.
  4. In the yolk bowl, combine cream cheese and xanthan gum and beat briefly until smooth, about 30 seconds. Fold the yolk mixture gently into the whipped whites in three additions, folding just until no large streaks remain.
  5. Spoon or pipe the batter into four rounds (about 2 per serving) on the prepared sheet, spacing them 3 cm apart. Smooth tops lightly with a wet spoon.
  6. Bake at 320°F for 18 to 22 minutes, until the rounds are puffed and lightly golden. Do not open the oven during the first 12 minutes. Transfer to a wire rack to cool for 3 minutes.
  7. While the rounds bake, make the anchovy butter: warm 10 g of the butter in a small bowl or skillet until soft, mash in anchovies with a fork, then stir in lemon zest and black pepper until cohesive.
  8. In the small skillet over medium-high heat, wilt the baby spinach in the remaining 10 g butter, stirring 1 to 2 minutes until just soft; season with a pinch of salt.
  9. To assemble, split two cloud rounds per serving, spread half of the warm anchovy butter on each round, top with wilted spinach and scatter chopped chives. Serve immediately while rounds are warm.
Preheat the oven to 320°F and line a baking sheet with parchment paper. Set a wire rack nearby to cool finished rounds.

Tips

Pro tip

  • For taller rounds, whip the egg whites until glossy peaks form before folding in the yolk mixture.
  • If anchovy butter is very salty, stir in an extra 5 g of butter to mellow the salt.
  • Warm the finished rounds briefly in a low oven if assembled elements cool before serving.

Frequently asked questions

What can I use instead of cream cheese in the rounds?
Use ricotta cheese instead of cream cheese. Ricotta yields a looser batter and a slightly denser crumb, so reduce additional liquid and beat a little longer to integrate; the rounds will be less smooth but still hold shape when baked.
Can I skip anchovies or replace them with something milder?
Yes, omit anchovies and use plain melted butter with extra lemon zest instead. Omitting anchovies removes the umami saltiness, so add an extra 1 g of lemon zest or 2 g of capers for a briny lift.
Why did my cloud rounds collapse after baking?
They likely collapsed because the egg whites were deflated by overfolding or because the oven temperature was too low. Fold gently until just combined and bake at a steady 320°F; avoid opening the oven during the first 12 minutes of the bake.
My anchovy butter tastes too salty; how can I fix it?
Stir in a small extra amount of butter to dilute the salt, and add a pinch of lemon zest to balance the flavor. Alternatively, rinse the anchovies briefly under water, pat dry, then mash and incorporate into butter.
How should I store this, and can I freeze it?
Keep it in an airtight container. Anything containing a perishable ingredient — eggs, cream, cheese, or a custard or cream filling — goes in the refrigerator at 40°F (4°C) or below rather than being left out. It also freezes: wrap it well, and expect texture rather than safety to be what limits how long it keeps. These are USDA FoodKeeper general storage guidelines, not a measurement of this specific recipe.

Per serving

Primary macros

4.1g Net carbs 7% 60% 33%
Net carbs Fat Protein
4.1 gNet carbs
17.7 gProtein
32.4 gFat
1.1 gFiber
380.5Calories

184.5 g per serving

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Published 18 August 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.