Pain nuage à l'ail

Ingrédients

• 3 eggs, separated
• 1/8 tsp cream of tartar (optional)
• 1/4 tsp garlic
• powder
• 3 Tbs cream cheese, sour cream, or thick yogurt
• Pinch of salt

Préparation

1. 1

   Preheat oven to 300 degrees. Line a sheet pan with parchment paper. Do not miss this step!

2. 2

   Prepare yolks: Whisk the egg yolks with your dairy of choice, salt and garlic powder.

3. 3

   Prepare whites: Whip egg whites with cream of tartar, if using, until stiff.

4. 4

   Combine ingredients: Carefully fold in the egg yolk mixture into the whites, only adding in a little bit of the yolk mixture at a time until it is all used up. Spoon the mixture onto the parchment lined sheet pan into 6 rounds. Do not flatten! Leave them fluffy and thick looking because they will shrink once cooled down.

5. 5

   Bake for 25-30 minutes or until the egg is cooked all the way through. You do not want the rounds to look liquidy in the middle.

6. 6

   Cool and store: Let the rounds cool for at least 1 hour to improve the texture. They are even better if you can wait 4 hours. Store in an airtight container in the fridge if not consuming that same day.