Ingredients
🛒 Ingredients
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- 3 large eggs, separated
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- 1/2 cup cottage cheese
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- 1 tablespoon honey or maple syrup
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- 1/2 teaspoon vanilla extract
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- 1/4 teaspoon cream of tartar
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- 2 tablespoons cornstarch or arrowroot starch
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- 1/2 cup fresh blueberries
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- 1/2 teaspoon lemon zest, optional
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- pinch of salt, optional
Instructions
Preheat your oven to 300°F and line a baking sheet or shallow baking pan with parchment paper.
💡 Tip: Do not skip the parchment. These are delicate and soft, and parchment makes them much easier to lift without tearing.
In a medium bowl, combine the egg yolks, cottage cheese, honey, vanilla, cornstarch, lemon zest if using, and a tiny pinch of salt. Whisk well, or blend until mostly smooth.
💡 Tip: If your cottage cheese is especially lumpy, give it a quick blitz in a blender or with an immersion blender so the texture bakes up more evenly.
In a clean mixing bowl, beat the egg whites with the cream of tartar until stiff peaks form.
👉 Tip: Make sure the bowl is very clean and dry. Even a little grease can stop the whites from whipping properly, which means less lift in the final bake.
Gently fold the whipped egg whites into the cottage cheese mixture in batches, using a spatula and a light hand.
💡 Tip: Do not rush this part. Fold slowly from the bottom up so you keep as much air in the batter as possible. A few streaks early on are completely fine.
Gently fold in the blueberries just until evenly distributed.
💡 Tip: If your berries are on the large side, you can halve a few of them so they spread more naturally through the rounds instead of weighing down one spot.
Spoon the mixture onto the parchment-lined tray in several small round mounds, leaving space between each one so they can puff and set without merging too much.
💡 Tip: Do not try to shape them too perfectly. A slightly rustic, puffed look suits this recipe and matches the soft, cloud-like finish in the photos.
Bake for 25 to 30 minutes, or until the tops are lightly golden, the edges look set, and the centers no longer look wet.
💡 Tip: You are not looking for a deep-brown, bread-like finish here. The best texture comes when they stay pale and tender with just a gentle golden color across the top.
Let the rounds cool for 10 to 15 minutes before moving them.
👉 Tip: They will settle a little as they cool. That is normal and part of what gives them that soft, tender interior instead of a dry, over-baked finish.