My oopsie rolls.... oopsies!

[livelaughlove08]

Help! I have gone through 3 batches of the revo oopsie rolls I think they are called that ... off of cleopahtra or something's blog... anyways its the one that uses 3 large eggs, cream cheese and cream of tartar. Can someone please help me as to what I'm doing wrong... they have come out very very crispy, flat and very thin. When I make them while putting them on the pan it seems like they aren't solid enough because on the instructions they should be where you can mold them but mine run together like liquid. Can you tell me if the egg whites and the cream of tartar are suppose to be merengueish texture like a stiff foam... also what is exactly folding... it says fold yolk mixture into the egg white mixture and this is where I think I mess up. Thank you soo much. Here is the recipie that I am talking about The Lighter Side of Low-Carb: The Sailor Scouts make my Revol-oopsie rolls!

[LadyBethny]

I plan on making these this weekend.

I think reading the posts about these the trick is to get the egg whites as stiff as you can and very very gently fold the yolk mixture in. Folding is using a spatula very gently in a picking up the mixtures and rotating - you have to be careful not to lose the air the whites.

My experience with egg whites is to make sure you have a very clean bowl and mixer - anything that is "not" egg whites ruins the air making stiffness!

Hope I have that right - thats my understanding :0)

Hope you get them how you want them!