Tag: the egg whites

Chocolate Chip Clouds

Light, airy and chewy with chocolate chips in every bite. These cookies are a must for Santa, we’ve been making them for years and everyone loves them. Made with egg whites, sugar and chocolate, they are very light, gluten free and just melt in your mouth.

The perfect chocolate treat, and when you make them the night before, they are chewier the next day, which is just how I like them. Hope you enjoy and wishing everyone a Merry Christmas!

Chocolate Chip Clouds

Adapted from Hershey’s Kitchens[1]
Servings: 30 • Serving Size: 1 cookie • Old Points: 1 pt • Points+: 1 pt
Calories: 53.7 • Fat: 2.2 g • Carb: 8.4 g • Fiber: 1.7 g • Protein: 1.1 g  


  • 1/2 cup egg whites (room temperature)
  • 1/8 tsp cream of tartar
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 2 tbsp unsweetened cocoa powder
  • 1 cup chocolate chips

Heat oven to 300°F. Cover cookie sheet with silpat or nonstick silicone pad.

Using a mixer, beat the egg whites and cream of tartar together in large bowl at high speed until soft peaks form. Gradually add sugar a little at a time, then vanilla, beating well after each addition until you get stiff peaks, the sugar is dissolved and the mixture is glossy.

Sift cocoa onto egg white mixture; gently fold until combined.

Fold in chocolate chips. Drop mixture by heaping tablespoons onto cookie sheet. Makes 30 to 32 cookies.

Bake 34 to 40 minutes or just until dry. Cool slightly; remove from cookie sheet. Cool completely on wire rack. Store covered, at room temperature.


  1. ^ Hershey’s Kitchens (www.hersheys.com)

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Breakfast Egg White Spinach Enchilada Omelets

Enchiladas are one of my favorite all time favorite Mexican comfort foods. But enchiladas for breakfast you might ask? Well I say yes, why not! These are low-carb, gluten-free and grain-free by using egg whites as my “tortilla” – they turned out awesome! You can also have them for dinner – perfect for Meatless Mondays!

These are basically glorified egg white omelets, stuffed with sauteed
spinach and topped with enchilada sauce, avocado and cheese. Prep them
ahead and bake when ready to serve,  make them as hot or mild as you
want. I used Frontera green chile enchilada sauce to speed this up, but I
also think this would be awesome with homemade red enchilada sauce[1].  If you follow a Paleo diet, simply leave the cheese off.

Breakfast Egg White Spinach Enchilada Omelets
Servings: 6 • Size: 1 enchilada • Old Points: 5 pts • Points+: 6 pts
Calories: 239 • Fat: 12 g • Carb: 10 g • Fiber: 4 g • Protein: 24 g • Sugar: 1 g
Sodium: 523 mg • Cholesterol: 15 g


  • 3 cups egg whites or egg whites from 18 large eggs
  • 2 tablespoons water
  • salt and pepper, to taste
  • cooking spray
  • 1 tsp olive oil
  • 1/2 cup scallions, chopped, plus more for garnish
  • 1 medium ripe tomatoes, diced
  • 2 tbsp cilantro, chopped
  • 10 oz packages frozen spinach
  • 4.5 oz can chopped green chiles
  • kosher salt and fresh ground pepper
  • 1 1/2 cups grated reduced fat Colby-Jack cheese (Sargento)
  • 1 cup green enchilada sauce
  • 1 medium avocado, diced


Pour 1/3 cup enchiladas sauce on the bottom of a 9 x 12 inch baking dish. Preheat the oven to 350°F.

In a medium bowl, whisk the egg whites, water, and a pinch salt and pepper. Lightly coat a large nonstick skillet with cooking spray and heat the skillet over medium heat. Add 1/4 of the egg whites (about 1/2 cup), swirling to evenly cover the bottom of the pan. Cook until set, about 2 minutes. Flip and cook the other side until set, about 1 more minute. Set aside on a dish and repeat with the remaining eggs until all your egg “tortillas” are cooked and set aside. Should make 6.

Heat oil in a medium non-stick skillet over medium heat. Add scallions;
cook for 2 to 3 minutes until fragrant, but not brown. Add tomato and
cilantro, season with salt to taste and cook 1 more minute, until soft.
Stir in spinach and green chile, and cook for about 5 more minutes,
adjust salt and pepper to taste. Remove from the heat, and mix in 1/2
cup of the Colby-Jack cheese; mix well.

Divide spinach between egg white “tortillas”, about 1/3 cup each and roll, place each seam side down in baking dish.  Top with remaining enchilada sauce and remaining cheese, cover with foil and bake until hot and the cheese is melted, about 20 to 25 minutes.

Serve topped with diced avocado and scallions.


  1. ^ homemade red enchilada sauce (www.gordon-ramsay-recipe.com)

Apple & Cheddar Cheese Soufflés – Great for People Who Stink at Folding Egg Whites

After doing such a great job folding the egg whites into
this apple and cheddar soufflé batter, I celebrated by dropping a measuring cup
into the bowl. By the time I fished it out, cleaned the sides of the bowl, and shook my
fist at the heavens, I’d lost a lot of micro-bubbles.

I pressed on, and despite my tragic encounter with gravity,
the resulting soufflés were simply fabulous, which just goes to show that maybe
we need to relax about this whole folding thing. Sure, more bubbles would make
it go a little higher, but if you’ve never made a soufflé before, I hope this
gives you some new-found courage.

By the way, I don’t know why most similar recipes call for
extra egg whites. Actually, I do know; it’s to make them more visually
impressive, but I think this dilutes the flavor. I use about half the egg
whites normally called for, and these are still light as a feather.

If you decide to give these a whirl, please promise me you’ll use a great cheddar. I used a sharp and creamy Cabot, but any other quality, aged cheddar will work. These apple cheddar soufflés are very versatile, and would
make a great appetizer, a special holiday brunch starter, or deliciously
different dessert. I hope you give
them a try soon. Enjoy!

Ingredients for 4 
(I used Le Creuset 4 3/4-ounce size):

For the apples:
1 tbsp butter, heated until edges start to turn brown
1 apple, cubed
1 tbsp sugar

For the batter:
2 tbsp flour
2 tbsp butter
1 cup milk
1/2 tsp salt
pinch freshly ground black pepper
pinch cayenne
pinch nutmeg
3 oz sharp white cheddar, or almost 1 cup grated
2 eggs, separated

Bake at 400 degrees F. 
for about 22 minutes

*Assuming you don’t drop a measuring cup into your folded
egg white fluffed batter, you should have about 2 cups of batter. You can
divide each 1/2 cup portion into whatever sized ramekin you have, but a 4 3/4
to 5 oz size is ideal. Basically, when it’s fully puffed and browned, it’s
done. And for goodness sake, serve very warm, but not piping hot!

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