Sunday, October 13, 2013

Flourless 'Cloud' Buns

This is a fluffy alternative to shortbread biscuits, and a carb-&-gluten-free alternative to hamburger buns or for sandwiches (you can leave out the sugar, though they're not overly sweet to begin with). Pictured below with fresh peach slices and whipped cream...drizzled with caramel. 

3 eggs, separated 
¼ tsp cream of tartar
3 Tbls ricotta cheese*
1 tsp sugar
 * substitute with sour cream, cream cheese, or cottage cheese 

Preheat oven to 300°. Lightly coat a baking sheet with non-stick cooking spray.

In a small bowl stir together egg yolks, ricotta cheese and sugar until very smooth. In a separate bowl, beat egg whites and cream of tartar on high speed until fluffy with stiff peaks. Gently fold in egg yolk mixture, taking care to preserve the fluffiness.

Scoop by heaping spoonfuls onto baking sheet (makes 6 large buns/cakes). Bake 30 minutes or until golden brown and lightly crispy at edges.

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