1. Preheat oven to 150 deg C or 300 deg F. Use the butter to grease a cookie tin. (If you like, cover the greased tin with baking paper, and grease again). 2. Separate the eggs, putting the whites in one mixing bowl, and the yolks in another mixing bowl. Add the cream cheese, salt, breadcrumbs and rosemary to the yolks. 3. Add the cream of tartar (if using) to the egg whites, and whisk whites until really stiff with firm peaks. 4. Using the same beaters, egg white shaken off, mix the egg yolk mixture until smooth. 5. With a spatula, carefully fold the beaten egg whites into this mixture. Do not overmix, but try to fold the whites in as best as possible. 6. Drop heaped tablespoonsful of the mixture on the greased tin. Leave space between the heaps. You should have about 10. 7. Bake for about 25 minutes until puffy and golden-brown on top. They do not puff up enormously. Check them before the time is up, as ovens differ. 8. Remove, and cool on a rack. They might be crisp for a while, but will soften. (High humidity, like at the coast, will prevent them from ever being really crisp). 9. Use the smooth side on which they were baked, for healthy toppings, or put a meat or chicken mixture between two and pretend it's a bun! ---------------------------------------------------------------------------
Nutrition
Ingredients
