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Butterfly Pea Tea Cloud Bread


15 Organic dried Butterfly Pea Flower

3 large egg whites

2 ½ tbsp sugar

2 ½ tbsp rice flour


  1. Use a tea infuser and steep 15 organic dried butterfly pea flowers in 2 tsp of hot water.

  2. Pre-heat the oven to 300°F.

  3. Using a hand mixer or in a bowl of a stand mixer using the whip attachment, whip the egg whites on medium high until frothy and pale.

  4. Add the sugar slowly, 1 tablespoon at a time and whip on high until the sugar dissolves and the egg whites start to form.

  5. Sift in the rice flour and continue to whip on high until the whites are whipped up into a glossy thick meringue that holds a peak, looks smooth and creamy like shaving cream. Note, if you tilt the bowl the whites should not slide. Be careful not to over whip!

  6. For blue colouring, add in slowly 1 to 2 tsp of the organic dried butterfly pea flower water. For additional flavoring, add a baking extract of your choice (e.g. vanilla extract).

  7. Scoop the meringue on the parchment paper lined baking sheet using a rubber spatula and shape into a fluffy cloud or mound. Note, you can also shape into round fluffy cookies.

  8. Bake for 20-25 minutes. The outside will be a light golden brown. Let cool and enjoy the fluff!

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