212kcal: 10F/15C/28P (for entire recipe!)
- 6 room temperature egg whites
- 1/4 tsp cream of tartar
- 36g cheddar cheese powder (I used Hoosier Hill Farms brand from amazon)
1. Preheat oven to 350 degrees.
2. Make sure eggs sit out for a few hours so they are at room temperature before starting. Separate yolks from whites and place whites in mixing bowl (kitchen aid is perfect for this).
3. Add cream of tartar to whites and blend with whisk attachment on highest setting for 2-3 minutes until egg whites become stiff and peaks form (similar to the Angel Foodcake recipe).
4. Place a generous amount of cheddar cheese powder in a large bowl; you'll want to use more than 36g as this is the amount that actually sticks to the egg whites.
5. Using a piping bag with a large circular tip, pipe long, cylindrical "cheeto" shaped stiffened egg whites onto the cheese powder. Depending on how big the bowl is, you could probably do 2-3 at a time.
6. Using a spoon, lightly toss extra cheese powder on top of each cheeto so that all surface area is completely covered. TIP: use the negative function on the food scale if you are wanting to keep track of the actual amount of cheese powder used for your recipe; mine ended up being 36g.
7. Gently transfer each cheeto onto a baking sheet lined with foil and sprayed with 0cal nonstick spray.
8. Bake for 10 minutes and enjoy!
Make SURE to eat these when they are fresh out of the oven!! They definitely are not as tasty when cold in my opinion. If you are wanting to save some for later, keep covered and refrigerated.
Also, if you are wanting some more fun macro-friendly recipes by me, check out the other recipes on my blog as well as AvatarNutrition.com, where I've written almost 300 of them!!
Stay cheesy my friends!!