Prepare Your Ingredients:
Separate the egg whites from the yolks carefully to ensure no yolk contaminates the whites. Place the whites in a clean, dry bowl.
Blend the cottage cheese in a food processor or blender until it reaches a smooth, creamy consistency. Set aside.
Whip the Egg Whites:
Using a hand mixer or stand mixer with a whisk attachment, begin whipping the egg whites on medium speed.
Add the cream of tartar once the egg whites are frothy. Increase the speed to high and whip until stiff peaks form. This step is crucial for achieving the bread’s light and fluffy texture.
Mix the Yolks:
In a separate bowl, combine the egg yolks with the blended cottage cheese and salt. If you’re using cornstarch or arrowroot powder for additional structure, add it to this mixture.
Whisk until smooth and well combined.
Fold the Mixtures Together:
Gently fold the egg yolk mixture into the whipped egg whites. Use a spatula to incorporate the two without deflating the air from the whites. The goal is to maintain as much volume as possible for a fluffy result.
Shape and Bake:
Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
Scoop the batter onto the baking sheet, forming small rounds or your desired bread shape. Aim for uniform sizes to ensure even baking.
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