These delicious egg white and protein powder puff balls (angel cakes) are super quick and easy to make. The ones in the photo are filled with homemade whipped cream and previously frozen blueberries, but lemon curd or ice cream can be made with the leftover egg yolks.
- 6 egg whites
- 15ml unflavored protein powder
- ¼ tsp cream of tartar (optional)
- Pinch of salt
- 2 tsp real vanilla
Pre-heat oven to 350 F. Bake for 10-15 minutes
- Whip the egg whites and cream of tartar together until stiff.
- Add in the protein powder, salt, and vanilla and whip until combined.
- On a parchment-lined baking pan, divide the mixture into 6 little piles.
- Bake for 10-15 minutes, or until nicely browned.
- Remove from oven and let sit a few minutes. Slice open if desired and place a filing inside or serve on the side.
Serve by itself, with fruit, or whipped cream, or use the left-over egg yolks to make a curd or ice cream.
