3 eggs, room temperature, and separated
3 Tbsp. whole milk small curd cottage cheese
1/4 tsp. cream of tartar
1 (1 g) artificial sweetener
1. Preheat oven to 300 degrees.
2. Separate the eggs carefully. Place the egg whites in a glass or metal bowl.
3. Add the cream of tartar to the egg whites and beat on high speed until soft peaks form.
4. To the bowl with the egg yolks, add the cottage cheese and sweetener, and mix well. Fold one third of the egg whites into the egg yolk mixture. Fold the egg whites gently so they remain fluffy. Continue folding in the egg whites in thirds until all is mixed in.
5. Spray a large cookie sheet with a vegetable cooking spray.
6. With a large spoon, scoop and mound the mixture into 10 even rounds on the baking sheet.
7. Bake on the middle rack for 22 - 30 minutes. Keep watching to make sure that the rounds get to a nice golden brown.
8. Remove the pan from the oven. Let the rounds cool for 2 minutes in the pan and then gently remove them from the pan and place them on a wire rack to cool completely.
9. When they are cooled completely, place them in a ziplock storage bag or a plastic container. This will give them the soft chewing texture of bread.
My pecorino, rosemary and garlic crusted cloud bread sandwich
Note: I grated some pecorino-romano cheese, mixed it with a pinch of dried rosemary and garlic powder and used that as a topping on five of the rounds. It was an excellent choice.
