Oopsie!!! We made "Bread"!!!
These little waifs are so light and airy, but have that soft doughy consistency we love from bread. They are a perfect snack (the base recipe being just 80 calories per serving), or used as a sandwich. We're going to experiment and use strawberry cream cheese in our next batch to try a sort of "strawberry short cake" type thing. I mean, the worst that will happen is that we don't like it. No harm, no foul!
The base recipe is this: Preheat oven to 300 degrees. 3 eggs, 3 ounces of cream cheese, a pinch of cream of tartar, salt and pepper. Separate the eggs, whites in one bowl, yolks in the other. Beat the egg whites with a pinch of cream of tartar until they triple in volume and are white and fluffy with stiff peaks.
Set whites aside. In the yolk bowl, add in the 3 ounces of cream cheese, salt, and pepper. Beat until fully incorporated and minimal lumps. Slowly fold in the egg whites into the yolk/cream cheese mixture - making sure to not over mix to prevent deflating of the egg whites. Continue slowly adding the egg whites until all are incorporated and the mixture is light and fluffy. It's okay that egg whites are not fully incorporated. You need as much air in these as you can get.
Take a 1/3 cup measuring cup and scoop out the mixture and put in mounds on a olive oiled baking sheet. Bake at 300 degrees for 30 minutes. Allow to cool on pan for a few minutes, then move to a wire rake.
We like to spice things up - so we use low fat garden vegetable cream cheese, and add in a bit of dried mustard to the egg yolk mixture. We also sometimes add in some shredded cheese. Bake as normal, even with the change in recipe. Pure genius! I don't miss bread like I thought I would! Especially now that I have fabulous Oopsie Bread!