Ingredients
- 3 large eggs, separated Room temperature
- 85g cream cheese, softened Full fat, spreadable
- ¼ tsp cream of tartar Stabilises egg whites
- Pinch of salt Enhances flavour
- Optional: ½ tsp garlic powder Savoury variation
- Optional: 1 tsp sweetener Sweet variation
Method
- Preheat oven to 150°C (fan-forced). Line a baking tray with baking paper.
- Separate eggs carefully. Ensure no yolk gets into the whites (this prevents stiff peaks forming).
- In a medium bowl, beat egg yolks and cream cheese together until smooth and well combined. Add salt and any optional flavourings.
- In a clean, dry bowl, beat egg whites with cream of tartar using an electric mixer on high speed until stiff peaks form (about 3-4 minutes).
- Gently fold one-third of the egg whites into the yolk mixture to lighten it. Then carefully fold in remaining whites, being careful not to deflate.
- Spoon mixture onto prepared tray in 8 even mounds (about ½ cup each). Gently smooth tops.
- Bake for 25-30 minutes until golden and set. They should feel firm to touch but still slightly springy.
- Cool on tray for 5 minutes, then transfer to a wire rack. Store in an airtight container for up to 3 days (refrigerate in humid climates).
