Fluffy Baked Egg White Cloud Rolls

What you need

• 3 large eggs, cold, separated
• 1/4 tsp cream of tartar
• 3 tbsp cornstarch
• 2 tbsp granulated sugar, or a sweetener that measures like sugar
• 1 pinch salt

Method

Restated from the original video

1. 1

   Heat the oven to 160 °C (325 °F) and line a baking sheet with parchment paper.

2. 2

   Separate the eggs while cold, dropping each white into a clean, dry, grease-free bowl. Even a trace of yolk will stop the whites from whipping.

3. 3

   In a second bowl, stir the yolks with the sugar and cornstarch until smooth and pale.

4. 4

   Add the cream of tartar and salt to the whites. Beat on low speed until foamy, then raise to high.

5. 5

   Keep beating until the whites hold stiff peaks and the bowl can be tipped upside down without the whites sliding, 4-6 min.

6. 6

   Stir a spoonful of whites into the yolk mixture to loosen it.

7. 7

   Tip the yolk mixture onto the whites and fold with a spatula in wide, gentle strokes until no streaks remain. Do not stir or the foam will deflate.

8. 8

   Scoop 6 thick mounds, about 8 cm wide, onto the lined sheet. Shape each into a soft dome.

9. 9

   Bake until the tops are lightly golden and feel springy and set, 20-25 min.

10. 10

    Leave on the sheet for 10 min, then peel off the paper. The rolls are fragile and sink slightly as they cool. Best eaten the same day.

Imported from goodto.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.