Set oven to 400F.
To a large bowl, use a hand blender (or by hand) to whisk egg whites until peaks form. Note: try as much as possible to have very little to no liquid egg white remaining in the bowl.
Slowly add coconut and xylitol, gently folding little by little using a spatula. If desired, add the spices here or sprinkle on top before baking.
Line a baking tray with parchment. Use an ice cream scooper or a spoon to carve out at least 15 equally sized mounds of coconut and place on the baking tray. Repeat until all the batter is gone.
Bake for 12 – 15 minutes until the outside is golden and the edges are lightly browned.
After baking left them first cool on the baking tray for a few minutes, AND then place in the fridge to further cool down and harden.
Store these in an airtight container in the fridge for 1 week.
Set oven to 350F.
To a large bowl, use a hand blender (or by hand) to whisk egg whites until peaks form. Note: try as much as possible to have very little to no liquid egg white remaining in the bowl.
Line a baking tray with parchment paper. Using a spatula, scoop out 4 large mounds of egg whites and place them on the baking tray, ensuring there is adequate space between them. Use a spoon to make a little indention or shallow hole in each one.
Bake in the oven for 2 – 4 minutes, monitoring closely to ensure they do not burn. They will rise quite a bit, like a real cloud, and then flatten out more as they cool.
Mix together ingredients for the Avocado mix. Season to taste with sea salt & pepper.
Place the clouds on your plate. Add a generous portion of the avocado mix to the center where the shallow hole is.
Add goat cheese, bacon and garnish!