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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Ingredients:
6 egg whites |
4 egg yolks |
6 tablespoons sour cream (1/3 c + 1 t) |
1/4 teaspoon cream of tartar |
Directions:
1. Preheat oven to 350 degrees Beat egg whites& cream of tartar till very stiff.
2. Turn bowl upside down and if the whites don't slide, it's stiff enough.
3. In a small bowl mix together the other ingredients.
4. Gently fold the yolk mixture into the whites.
5. Rubber spatula works best.
6. After mixed, fill 12 of the muffin crowns, smoothing with the back of a spoon or spatula.
7. If you don't have these pan, there's no reason why you couldn't free form them into 4 circles onto a cookie sheet.
8. I'm not sure if these would hold up being baked on a sheet sprayed with Pam You could use a silpat sheet or parchment paper.
9. Bake for about 45 minutes in a 300 degree oven.
10. These will puff up beautifully while in the oven, but don't be surprised when they fall quite flat when you remove them, that's the way it is.
11. Remove onto a plate and let cool.
12. Put in a plastic bag after it has cooled.
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