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Prep Time: 10 minutes
cook time: 15 minutes
yield: 6 buns
These light and fluffy buns are often described as having the texture of Wonder Bread. If you properly whip the whites until very stiff, you will end up with light and airy buns rather than eggy, soufflé-like bread.
It is best to use real eggs and separate the yolks from the whites yourself. Egg whites in a carton do not whip as well.
3 large eggs, separated
½ teaspoon cream of tartar
2 tablespoons unflavored egg white protein powder
In a large bowl, whip the egg whites with the cream of tartar for a few minutes until very stiff. Very slowly add the protein powder. Fold the reserved yolks into the whipped whites.
Grease a baking sheet. Use a spatula to gently scoop up about ⅓ cup of the dough and place it on the prepared baking sheet. With the spatula, form the dough into either a round hamburger bun, about 3½ inches in diameter, or an oblong hot dog bun, about 6 inches long and 2 inches wide. Repeat with the rest of the dough to make a total of 6 buns.
Bake the buns for 15 to 20 minutes, until they are golden brown and cooked through. Let cool completely on the baking sheet before slicing and serving.
Store extras in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.