3tablespoonswhole milk cottage cheese or cream cheese
1/4teaspooncream of tartar
1packet artificial sweetenerOPTIONAL - I used stevia
Preheat oven to 300 degrees F
Very carefully separate the eggs. There must be NO YOLK in the whites.
In a medium sized bowl, mix together the EGG YOLKS, Cottage/Cream Cheese and sweetener (optional) until smooth.
In another bowl (metal or glass - NEVER plastic for beating egg whites!) add 1/4 tsp cream of tartar to EGG WHITES and mix on high speed until they are fluffy and form stiff peaks.
Gently fold egg yolk mixture into egg whites until mixed. Careful not break down the fluffiness of the egg whites too much.
Spray two cookie sheets with cooking spray.
Scoop the mixture into 10 even rounds on sheets (about the size of a hamburger bun).
Bake on middle rack for 30 minutes or until golden brown.
Remove from oven and cool on a rack or cutting board.
Fresh out of the oven, they're kinda crumbly - like meringue. However, once they're completely cooled, seal them in a plastic baggie overnight... and their consistency transforms to one similar to bread - a softer texture that is nice and chewy.