Savory Golden Rounds

Prep time: 10 mins | Bake time: 15–20 mins | Yields: 6–8 rounds

3 large Eggs (separated into whites and yolks)
3 tbsp Cream cheese (softened to room temperature)
1/4 tsp Cream of tartar (this provides the essential lift and structure)
1/2 tsp Garlic powder
A pinch of sea salt
Optional: 1 tbsp melted butter and a sprinkle of fresh parsley for a bakery-style finish.

Preparation: Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper. This step is vital because the batter is delicate and requires a non-stick surface to rise and release perfectly.
Mix the Savory Base: In a medium bowl, whisk together the egg yolks, softened cream cheese, garlic powder, and salt. Continue whisking until the mixture is silky smooth with no visible lumps of cheese.
Whip the Whites: In a separate, scrupulously clean glass or metal bowl, combine the egg whites and the cream of tartar. Using a hand mixer on high speed, whip the whites until stiff peaks form. They are ready when the foam stands straight up and doesn’t move when you tilt the bowl.
The Gentle Fold: Carefully fold the egg yolk mixture into the whipped whites using a spatula. Use a slow “under-and-over” motion. Do not stir or whisk, as the goal is to keep the air bubbles intact so the rounds stay fluffy.
Form the Rounds: Spoon the mixture onto your prepared baking sheet to form 6 to 8 even circles. You can use the back of the spoon to gently shape them into rounds.
Bake to Perfection: Bake for 15–20 minutes. They are done when they have reached a beautiful golden-brown color and feel firm but springy to the touch.
The Final Touch: While still warm, you can lightly brush the tops with melted butter and a sprinkle of fresh parsley. Allow them to cool for about 5 minutes to let the texture set before serving.

Soft & Fluffy: The texture is uniquely light, making it a wonderful base for any meal.
Simple Ingredients: Using mainly eggs and cream cheese makes this a satisfying, protein-focused snack.
Endless Options: These make excellent “buns” for sandwiches or can be served alongside a bowl of soup.