Instructions
Prep the Oven: Preheat your oven to 150°C (300°F). Line a baking sheet with parchment paper.
Whisk the Whites: In a clean glass bowl, beat the egg whites (and cream of tartar, if using) until stiff peaks form. You should be able to hold the bowl upside down without anything moving.
Mix the Base: In a separate bowl, whisk the egg yolks and Greek yogurt (plus sweetener/vanilla) until smooth and creamy.
The Gentle Fold: Slowly fold the egg yolk mixture into the whites. Do not stir vigorously, or you will deflate the air bubbles that make it fluffy. Use a spatula and a “cut and fold” motion.
Bake: Scoop the batter into 6-8 mounds on the baking sheet (or one large circle for a “cake”). Bake for 25–30 minutes until the tops are golden brown.
Cool: Let them cool completely. They will firm up and get a slightly chewy, bread-like texture as they sit.
Pro-Tips for Success
Zero Grease: Ensure your whisk and bowl are completely grease-free before beating the whites; even a drop of oil or yolk will prevent them from fluffing up.
Storage: These stay fresh in an airtight container in the fridge for up to 3 days.
Serving Idea: Top with fresh berries and a dollop of extra Greek yogurt for a guilt-free “Strawberry Shortcake” vibe.
