So I did one cup egg whites, one cup of fine shredded cheese, one tsp cream of tartar powder, one tsp each salt, pepper, 1/4 tsp smoked paprika, 2 tablespoons chopped dried chives. I merengued the egg whites with the tartar first, then whipped in the rest of the ingredients. Put on greased parchment paper and cooked at ALL of mix 400 x20 minutes. The fluff starts dying quick if you don’t bake right away. Needs less salt, maybe half tsp instead.
