Instructions
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Prep the Oven: Preheat your oven to 150°C (300°F). Line a baking sheet with parchment paper.
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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.
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Mix the Base: In a separate bowl, whisk the egg yolks and Greek yogurt (plus sweetener/vanilla) until smooth and creamy.
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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.
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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.
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Cool: Let them cool completely. They will firm up and get a slightly chewy, bread-like texture as they sit.
Pro-Tips for Success
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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.
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Storage: These stay fresh in an airtight container in the fridge for up to 3 days.
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Serving Idea: Top with fresh berries and a dollop of extra Greek yogurt for a guilt-free “Strawberry Shortcake” vibe.
