This is really simple to make but has tons of uses. I love that I can finally eat bread again on my low carb diet!
- Position two racks in the middle of the oven. Heat to 350.
- Prepare two baking sheets with parchment paper and cooking spray or Silpat liners. (They can leave a residue, even on the Silpat, so if you don't like that, you will need to also grease your Silpat)
- Separate the egg whites and yolks into two mixing bowls. (Read the post for more details)
- Add the cream of tartar to the egg whites and beat stiff with an electric mixer. They should stiffen after 3-5 minutes of beating. Do not over-beat. Stiff peaks should form, as shown in the photo below. Read the notes for more details.
- Whisk the cream cheese, salt and Splenda, if using, into the yolks until smooth.
- Gently fold the yolk mixture into the whites. The batter should be fluffy.
- Use a regular-sized ice cream scoop or 1/4 cup measure to spoon the batter onto the baking sheets. (A pretty good way to get the batter out of the cup and onto the baking sheet is with a small plastic spatula. That keeps the mess level down, and you can use the spatula to spread and shape them into discs.)
- Place 6 mounds of batter on each sheet so they have room to spread.
- Bake 20-22 minutes, switching racks halfway through.
- Let the bread cool completely before removing it from the baking sheets.
Tips for Perfectly Stiff Egg Whites
- Always start with cold egg whites. Take them out of the fridge, separate them and beat them immediately. Avoid letting them sit on the counter before you get around to making the bread.
- I prefer a metal bowl because they are colder than plastic and easier to make sure they are absolutely clean.
- Traces of oil and cooking residue in the bowl can sometimes keep peaks from stiffening. Wiping the inside of the bowl with a cut lemon or a little lemon juice can keep this from being a problem. It's an especially good step to take if you're beating egg whites in a plastic bowl. Metal bowls are easier to keep free of trace oils and are a great choice for beating egg whites.
- Egg whites are at the stiff peak stage when they point straight up. If the peaks are pointy but don't stand up straight, they need more beating.
- It's important not to over-beat egg whites because the protein that makes them stiff can collapse. Keep this from happening by checking often to see how the peaks are holding as you beat.
Keywords: Easy, Light, Fluffy