I found this great looking recipe for keto cheese puffs I wanted to try for Thanksgiving, but I didn’t have cheddar cheese on hand. I was also skeptical about piping a delicate meringue without deflating it. Spooning it out with a tablespoon sized measuring spoon, much like I do with cookies, worked great. I used fresh herbs from my garden, but any herbs or spices you prefer can be used. Since meringues tend to lose their crispness when stored, I recommend reheating any leftovers in a 300°F oven or toaster oven for 5-10 minutes before serving them. The leftover egg yolks went into a bed of salt for curing. I’ll post that recipe if they turn out well.

6 egg whites
6oz Parmesan cheese, shredded
1/4 tsp cream of tartar
1 Tbs fresh chives, minced
1/2 tsp fresh thyme leaves
1/2 tsp fresh oregano leaves

Preheat oven to 300°F. Prepare two baking sheets with silicone baking mats or parchment paper. With an electric mixer, whip cream of tartar and egg whites in a medium bowl until stiff peaks form. Pulse Parmesan cheese and herbs in a food processor until well combined and finely ground. Gently fold the cheese mixture into the egg whites. Using a tablespoon sized measuring spoon, spoon out batter onto the baking sheets in 24 equal mounds. Bake for 30-35 minutes, until golden brown.