Light, airy rounds of whipped egg white folded with yolks and mascarpone, baked low. A low-carb bread substitute.
Ingredients
3large eggsat room temperature, whites and yolks separated
3ozmascarpone (or softened cream cheese)
1/8tspcream of tartar (optional)
1/8tspsea salt
Directions
Heat the oven to 300 degrees F (149 degrees C). Line a baking sheet with parchment and grease it lightly.
In a large bowl, use an electric mixer to beat the egg whites and cream of tartar to stiff peaks (stiff, not soft).
In a second large bowl, beat the mascarpone, yolks, and salt until smooth.
Carefully fold the whites into the mascarpone mixture so the air stays in.
Scoop onto the parchment into 6 round discs.
Bake for 25 to 35 minutes, until golden.
Let cool for a moment on the sheet, then move to a rack to cool fully before eating.
Notes
Refrigerate in an airtight container up to 1 week, with parchment between pieces. Freeze in a single layer on a lined sheet, then move to a freezer bag; keeps up to 6 months. Thaw in the fridge overnight or on the counter. Eat cold, or warm briefly in a toaster (it burns much faster than regular bread).