- 3 large eggs separated
- 1/8 tsp cream of tartar
- 3 oz Mascarpone or substitute with cream cheese
- 1/8 tsp salt
Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with a silicon mat or lightly greased parchment paper.
Combine room temperature egg whites and cream of tartar in a mixing bowl. Beat until stiff peaks form.
In a second mixing bowl, combine room temperature mascarpone cheese, egg yolks, and salt and beat until smooth.
Using a spatula, gently fold the cheese mixture into the egg whites. Be very careful not to take the air out of the egg whites.
Scoop the mixture onto the baking sheet and spread out into six flat circles. Bake for 20 minutes, then watch carefully until the bread is golden. Then remove and let cool.
- You can use mascarpone or cream cheese in the same quantity.
- Stiff peaks will form easier if the eggs are at room temperature before beating.
- The cheese must also be softened or at room temperature to mix into the egg yolk.
Calories: 104kcal | Carbohydrates: 1g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 120mg | Sodium: 97mg | Potassium: 49mg | Sugar: 1g | Vitamin A: 352IU | Calcium: 36mg | Iron: 1mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.