Directions

1. Preheat the oven to 300 degrees Fahrenheit, and place a piece of parchment paper on a sheet pan. Spray the parchment paper with cooking spray, as this will make the bread easier to remove once done.

2. Combine 1 cup of egg white powder with ¾ cup water in the bowl of a stand mixer or an electric mixer. Beat on high until the mixture is just becoming frothy, about 2 minutes

   

3. Add corn starch and granulated sugar. Beat on high until stiff peaks are formed, about 9-12 minutes. It is critical to have a stiff consistency, or else the bread will not hold its shape.

4. Add 1-2 drops of Ann Clark Gel Food Coloring in the color of your choice, and add the vanilla extract. Mix on medium until just combined.

   

5. The egg mixture should stand on its own at this point—when the whisk is lifted, the peaks in the bowl should remain stiff.

   

6. Remove the mixture from the bowl and shape into a loaf on your prepared sheet pan

   

7. Bake at 300 degrees Fahrenheit for 25-28 minutes, or until the top is slightly browned and the loaf is firm to the touch.

8. Remove from oven, and gently remove the loaf from the parchment paper. Enjoy!