These fluffy ricotta cloud buns are a delightful low-carb alternative to traditional bread, perfect for sandwiches or as a side.
Preheat your oven to 300°F (150°C).
Preheating ensures even cooking and the right texture for the buns.
Separate the egg whites from the yolks into two mixing bowls.
Ensure no yolk gets into the whites for optimal whipping.
Beat the egg whites with an electric mixer until soft peaks form.
Use a clean, dry bowl for best results.
Add the cream of tartar to the egg whites and continue beating until stiff peaks form.
Stiff peaks hold their shape and are key for fluffy buns.
In the other bowl, whisk together the egg yolks, ricotta cheese, sugar substitute, and salt until smooth.
Ensure the mixture is smooth for even blending.
Gently fold one-third of the egg whites into the yolk mixture to lighten it.
Folding gently preserves the airiness of the whites.
Carefully fold the yolk mixture back into the remaining egg whites until just combined.
Avoid overmixing to keep the batter airy.
Spoon the mixture onto a parchment-lined baking sheet, forming six equal mounds.
Use a spoon to shape the mounds evenly.
Bake in the preheated oven for 1 hour until golden and set.
Check for a light golden color as a sign of doneness.
Allow the buns to cool on a wire rack before serving.
Cooling helps the buns firm up and enhances their texture.
