| 1. |
Preheat oven to 150 °C. Grease a muffin top pan or baking sheet. |
| 2. |
Separate eggs and place egg whites and 1/8 tsp of cream of tartar in one bowl and beat with electric mixer until stiff peaks form. In a separate bowl place egg yolks, salt and cream cheese and beat until smooth. |
| 3. |
Fold egg whites gently into egg yolk mixture. |
| 4. |
Scoop 6 servings into muffin top pan. If baking on a sheet, flatten slightly with back of spoon.
|
| 5. |
Bake for 20 minutes and check as you want them a light brown colour and soft, not crumbly. Bake another 5 minutes if needed. |
| 6. |
Let cool in pan for 2 minutes and then remove gently and place on cooling rack.
|
| 7. |
Can be stored in a zip lock bag in the fridge, but leave partially open so they stay dry and don't get too moist. |
