Separate your egg whites from the yolks carefully. (If you get any yolk in your whites they will not form a stiff enough meringue.) Add your cream of tartar to the whites and beat them until stiff peaks form.
Add your cottage cheese, salt and garlic to your yolks and blend until smooth. Line a baking sheet with parchment paper. Gently fold the yolk mixture into the whites.
Form 8 rounds of the batter and top with some ebtb seasoning.
Bake at 300F for 23 to 28 minutes or until they are golden brown. They taste the best after they have sat in the fridge overnight. Be sure to store them with parchment paper between them to prevent sticking.
0 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.