- 2 ounce (56.7 g) full-fat cream cheese, at room temperature
- 2 eggs (separate the yolk and whites)
- 1/2 t. (2ml) cream of tartar
Preheat oven to 300 F/ 149C/ Gas Mark 2. Create stiff peaks with the egg whites and cream of tartar by whisking briskly. Set aside. Combine the egg yolk and cream cheese until well incorporated and smooth. Gently fold the stiff egg whites into the egg yolk/cream cheese mixture until just combined. Drop spoonfuls of the batter onto a parchment paper lined cookie sheet. Ensure they are of similar size so they bake equally. Bake until lightly golden, approximately 20-25 minutes. Let cool on a rack to become more easily handled. Store them in a slightly open container as they tend to get sticky if stored in a sealed container. Recipe makes at least 12 pieces for a total of 6 sandwiches. One serving is one sandwich made of two halves.