1 tsp baking soda and ½ tsp cream of tartar mixed together
⅓ tsp salt
Instructions
Preheat oven to 300 F, and spray cooking spray on parchment that is placed on large cookie sheet(s) or jelly roll pans. (May omit parchment, but who doesn’t love using parchment?)
Separate egg whites from yolks.
Place whites in one mixing bowl, and yolks in another mixing bowl.
Add first cream of tartar (1/2 tsp) to egg whites and whip with stand mixer or hand mixer until stiff peaks form. (I love my Kitchen Aid for this—and most everything!) Set aside.
Beat egg yolks in separate mixing bowl.
To the beaten egg yolks, add softened cream cheese, melted butter, Very Low Carb Flour Mix*, bulk sweetener**, baking soda & cream of tartar mixture, and salt.
Beat this egg yolk mixture until thoroughly combined.
Gently fold egg yolk mixture into egg white mixture until combined (be careful not to stir or beat {should still be a whipped meringue texture}).
Spoon mixture mounds onto cookie sheet (twelve to fourteen total mounds).
Bake for 15 to 20 minutes convection (20 to 30 minutes regular), or until tops and edges are slightly browned. (Check at shortest cooking time.)