- 12
- 15 mins
- 45 mins
Ingredients
- 6 lg eggs
- dash salt
- 1/4 tsp cream of tartar
- 6 oz cream cheese
- 1/2 tsp baking powder
Preparation
Step 1
Preheat oven to 300 degrees F.
Separate the eggs and add cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you're using the same mixer, mix the whites first and then the yolk mixture). Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray 2 cookie sheets or muffin top pans with non-stick spray and spoon the mixture onto the sheets, making 12 mounds. Flatten each mound slightly.
Bake about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool. Store in a loosely open sack and allow to rest on the counter before use (otherwise they might be too moist). Can be frozen.
**They hold up very well and are great for making sandwiches or used as hamburger rolls.
**Change Ingredients in the yolks for a variety
Sweet Roll – Add splenda & cinnamon to the yolk mixture
Savory roll - Add sesame seeds, onion powder, garlic powder, etc. to yolk mixture.
If you want to add blueberries:
Add 10 packs of Splenda (or other sweetner) to the yolk mixture. Add 1 tsp of vanilla extract. Drain the blueberries (if using frozen). Add 3/4 cup of blueberries at the very end of the process, right before you put it in the pan to bake.