- Preheat your fan forced oven to 160C (320F).<\/li>
- In a large clean dry bowl, whisk the egg whites on medium speed until stiff peaks form (about 5-8 minutes). This can be done in a stand mixer or using a hand held electric mixer.<\/li>
- Add in the whey protein powder and Cream of Tartar, and mix on low until all the ingredients are combined and uniform in colour.<\/li>
- Grease a bread loaf tin, and line with partchment paper (quick tip, scrunching the partchment paper into a ball, then unfolding will help the paper mould to the shape of the tin).<\/li>
- Spoon the egg white mixture into the bread loaf tin until the mixture goes above the top of the tin. Use the back of your spoon to shape into a bread loaf, and bake in the oven for 30 minutes<\/li>
- Once 30 minutes is up, turn the oven off and place a kitchen towel into the door of the oven to keep it slightly adjar. Keep it like this for 20-30 minutes, as this will allow the oven to cool slowly and help avoid the loaf from deflating.<\/li>
- Remove the loaf from the oven, and slice into 10 thick slices. Nutritional information is per slice.<\/li>
- These slices will keep in the fridge for up to 3 days, or frozen with partchment paper bewteen the slices for up to 2 weeks.<\/li><\/ol>\n\n\n\n
What to do with egg yolks if using separated whole eggs?<\/h2>\n\n\n\n
If you are just using regular eggs, keep the egg yolks! They work really well when making recipes such as:<\/p>\n\n\n\n