Recently I published an instructable about gluten free buttermilk buns and in the comment section I was told that even gluten free rice flour could be desastrous for someone with coeliac disease. Then I remembered this recipe, which doesn't contain any flour at all. It should be helpful for everyone with coeliac, and if you are allergic to anything but the eggs and cream cheese, you can just leave it out. The recipe was apparently copied from some other book which hadn't tested the result, so I made some experiements to optimise the outcome.

The wisps are rich in proteins and therefor a good breakfast that doesn't stress your level of blood sugar or when you want to increase your fitness.

Step 1: Recipe:

Ingredients:

3 eggs
100 grams cream cheese
1 teaspoon baking powder
salt
white pepper
black pepper
oregano
caraway
sesame seeds
lemon juice

Equipment:

2 bowls
Handheld mixer
Muffin tin

Step 2: Separating the Eggs:

Separate the 3 eggs from the yolkes. If you don't have a separator for the eggs, catch the yolk with a half of the eggshell. It is very important that no egg yolk or fat gets into the bowl with the egg whites. Otherwise you will not be able to beat them stiff.

Step 3: Whisk the Egg Yolks:

We need 100 grams cream cheese. Add all the spices, usually a point of a knife of each. Caraway, pepper, white pepper, oregano, salt. Add a teaspoon of baking powder and whisk everything until creamy.

Preheat your stove to 150°C (300°F).

Step 4: Whip the Egg White:

Here is a little secret to get the egg whites stiff in the fastest way, add some lemon juice. First you use the handheld mixer on a low setting for 5 minutes. Then you add a splash of lemon juice and turn up the speed on your mixer. If you see the mix is changing its colour to a plain white and it is not liquid anymore, make the test by turning the bowl on its head. Of course you check halfway before you fully turn it around, if the mix is really stiff. If it doesn't flow out of the bowl upside down then it is done.

Step 5: Combine:

Carefully, mix the stiff egg whites with the rest. Use a round spoon and fold it in the dough. We want to keep the trapped air bubbles in the stiff egg whites, therefor only mix until combined and don't use the handheld mixer or alike.

Step 6: Placing:

Fill the mix into the muffin tin. I use a silicon muffin case because it is non-adhesive and easier to get the wisps out. Sprinkle the top with some sesame seeds, poppy seeds or any other small seeds that you like.

Bake 20 minutes at 150°C (300°F).

Step 7: Baking:

After 20 minutes take them out and let cool down. You will see that a bit of the expansion will collapse. The main top has a light brown crust while the rest is like a fluffy omelette. Let's try to get more of that crust to imitate a bread.

Step 8: Cake-pops

Let's try them in cake-pop molds, then we should have small spheres full of crust, right? Well, after 20 minutes of baking I had nothing more than flat exploded discs. It had no influence on the good taste, and actually the discs could be used for snacks.

Step 9: Bread for Foxuk:

In my buttermilk buns instructable the user foxuk mentioned his yearning for a bread with grated cheese, a 6mm strong onion and salted butter. Here it is. Tasted strong but was actually a nice snack for a BBQ.

Step 10:

Let's fill the muffin case only to the half this time. This time the body of the wisps is better structured but the top collapsed again after cooling down.

Step 11:

Maybe smaller cases can help? The result are little clouds with an unrecognisable shape after taking them out. They still taste good, the crust is better but I think we can still improve this.

Step 12: Macaroon?

During one of the experiments I tried a splodge on some parchment paper. In fact parchment paper is a bad solution for the wisps, they stick too much to it.

I also had a silicon case for macaroons, so let's try it another time. This time it's half poppy seeds and sesame seeds.

Step 13: Result:

A perfect result with maximum crust and a beautiful colour from the maillard reaction. The wisps are very airy, light and still have a strong taste. The cream cheese contains 13.5 grams protein which is similar to the 13 grams per 100 grams of eggs. These wisps are high in protein, low in carbohydrates and perfect for muscle formation or bulking up. For a breakfast, you can either prepare these the day before and store them in the fridge or prepare the dough the day before and then bake for 20 minutes while you take a shower. The preparation time is 10 minutes. You can put them in a paper cone and eat them on your way to work.

Enjoy your breakfast!