I had another go at the Frolls recipe. This time I went savoury with cheddar and ham. They are so good!
3 eggs, seperated
3 oz cream cheese
1 teaspoon butter, melted and cooled
1/2 packet Splenda
salt and pepper
2 slices cooked ham, diced
1/3 cup grated sharp cheddar
1/4 teaspoon cream of tartar
Seperate the eggs into 2 seperate bowls. Make sure the bowl with the whites is either metal, glass or ceramic and free of any oils. Let both sit for about 20 minutes to come to room temperature.
To the yolks, add cream cheese, butter, splenda, salt and pepper. Beat with a fork and set aside.
With an electric mixer, whip the egg whites with cream of tartar for several minutes until stiff meringue peaks form. This will take awhile, don't give up, just keep beating.
With the same mixer, give the egg yolk mixture another beat until very well combined. Don't worry about cream cheese lumps. Stir in the ham and cheese.
Put one spatula full of beaten egg whites into yolks and gently fold until combined. Add yolk mixture to whites and fold gently with a spatula just until combined. Don't overmix or you'll deflate the whites.
Place 6 dollops of the mix onto a parchment lined baking sheet about 2 inches apart. Bake for 30 minutes. They should still be a bit soft. Cool completely on a wire rack.
Tip: I stored this batch in the fridge because of the ham and cheese. I didn't feel right about leaving it on the counter. I'll check in the morning to see how they kept. I'm looking forward to a nice breakfast of coffee and frolls.
- ham and cheddar frolls -