Light, airy low-flour rounds made from whipped egg whites and cream cheese, baked until golden. This tahini version is finished with tahini. Ready in about 40 minutes.
Prep 15 min Cook 25 min Serves 6 Medium
Ingredients
🧂Salta pinch
🥚Eggs3, separated
🫙Baking Powder1/4 tsp
🧀Cream Cheese50 g, softened
Optional extras
🫙Tahini1 tbsp
Instructions
1
Heat the oven to 150°C and line a tray.
2
Beat the yolks with cream cheese until smooth.
3
Whip the whites with baking powder to stiff peaks, then gently fold in the yolk mixture.
4
Spoon 6 rounds onto the tray and bake 25–30 minutes until golden; cool before handling.
5
Drizzle with tahini.
Chef's tip
Fold gently; losing the air in the whites makes the bread flat.
