These airy little rounds get their signature lift from whipped egg whites folded into a smooth yolk base, then baked low and slow until golden and set at the center with a delicate spring-back bounce. A touch of honey adds subtle sweetness while cream of tartar helps stabilize those glossy, stiff peaks for maximum height and structure. A sprinkle of garlic powder or flaky sea salt on top gives each mound a little savory contrast if you want it. They bake up light, pillowy, and slightly crisp at the edges — great for sandwiches, scooping up dips, or eating warm straight off the pan. This one's an easy, satisfying option to keep on hand for a dairy free bread swap.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Preheat the oven to 300°F (150°C). Line a large baking sheet with parchment paper.
In a large bowl, beat the egg yolks and softened cream cheese together with the electric mixer on medium speed until completely smooth and no lumps remain, about 2 minutes. Beat in the honey until combined. If using garlic powder, stir it in now.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
