Mix the Base: In a separate bowl, whisk the egg yolks and Greek yogurt (plus sweetener/vanilla) until smooth and creamy.Baking Sheets
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.Dairy & Eggs
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.
