1️⃣ Whip the Egg Whites
Preheat oven to 300°F (150°C). Line a baking sheet with parchment.
In a clean bowl, beat egg whites + cream of tartar until stiff peaks form (~3-4 mins).
2️⃣ Blend the Yolk Mixture
In a blender, pulse cottage cheese, egg yolks, and salt until smooth.
3️⃣ Fold Together
Gently fold the yolk mixture into egg whites (don’t overmix!).
Optional: Sprinkle with seasonings or herbs.
4️⃣ Bake to Cloud-Like Perfection
Spoon into 6 mounds (~1/2 cup each) on the baking sheet.
Bake 25-30 mins until golden and firm to touch.
5️⃣ Cool & Enjoy!
Let cool 10 mins (they’ll deflate slightly—that’s normal!).
π₯ Pro Tips
πΉ No cottage cheese? Substitute ricotta or Greek yogurt.
πΉ Sweet version – Omit salt, add 1 tbsp erythritol + cinnamon.
πΉ Store properly – Keep in an airtight container to prevent drying.
π½️ Serving Ideas
Breakfast sandwich – With eggs & avocado
Keto "toast" – Top with almond butter & berries
Mini burger buns – Holds up surprisingly well!