These are a delicious home-made bread replacement that are practically carb free and very high in protein. They are just like heaven so I call them clouds. Compliments of Kristin Patterson.
- Preheat oven to 300 degrees.
- Separate the eggs very carefully, there must be no yolk in the white.
- In one bowl, mix together the egg yolks, the 3 T. of Cottage Cheese OR Cream Cheese and the one packet of Sweetener until smooth.
- In the other bowl add 1/4 teaspoon of Cream of Tartar to the whites and beat the whites on high speed until they are fluffy and form nice peaks.
- Very carefully fold the egg yolk mixture into the egg whites until mixed, but try and not break down the fluffiness of the egg whites too much.
- Spray two cookie sheets with Pam or other fat-free cooking spray.
- With a large spoon, "scoop" the mixture into 10 even rounds on the sheets (about the size of the top-half of the McDonalds hamburger bun; roughly 3/4 inch thick and 4 to 5 inches across).
- Bake on the middle rack. Here is when you have to watch them, because the cooking time the same on any two batches. It is somewhere around 1/2 hour, but it could be less or more. You just need to watch them until them become nice and golden brown (again, the color of a McDonalds bun).
- Remove from the pans and cool on a rack or cutting board.
- While warm they are crumbly and similar to cooked meringue - but don't let this fool you! Once completely cool, seal them in a ziplock storage baggie or a tupperware over night. They will totally change their consistency, to something much more like bread - a softer texture that is nice and chewy. If you do not like softer chewy bread, then eat them as they are, nice and crisp.
- Since the sides that were facing the pan are perfectly flat, you use these to spread things on, or make sandwiches, or even as a burger bun! The choice is up to you, and you will be quite amazed at how much like a bun these really are!
I love to make this, I put it in a cookie pan and spread it to the size of the pan then cut into slice bread size.. Love them with tuna and egg salad...Yummy
Really good! I made this recipe twice. Well, the first time I accidentally made crepes! I didn't beat the egg whites long enough. The recipe called for peaks but you need to beat the egg-whites till you have STIFF peaks. It tasted good the first time, but wouldn't hold up when you tried to put anything on it. The second time I beat it till stiff peaks formed and they held up beautifully. I also added a small crushed garlic clove because I was going to be serving it with lasagna and it was wonderful! It was great with the pasta and the next day I had it as the bun for a pulled pork sandwich. Delicious! Great recipe!
I was very skeptical when I first read the recipe, but they came out wonderful and taste great! At work we have decided to give up bread for 40 days, this recipe is going to make that easy!! Thanks so much!