Sugar Free Gluten Free Mini Peppermint Cream Puffs - egg whites

Method

• 1. Preheat oven to 300 degree Fahrenheit.
• 2. In a mixing bowl, beat egg whites and cream of tartar on high speed until thick, stiff peaks form, about 3-5 minutes. Set aside.
• 3. In another mixing bowl, combine egg yolks, cream cheese and sweetener.
• 4. Carefully fold yolk mixture into whites.
• 5. Spoon batter into greased cupcake pans (large for bigger cream puffs; small for tiny cream puffs).
• 6. Bake for 30 minutes.
• 7. While rolls are still warm, loosely separate from the pans.
• 8. In a mixing bowl, whip heavy white cream, sweetener, peppermint extract and food coloring until still peaks form, about 3-5 minutes.
• To Assemble:
• Carefully pull apart or slice shells.
• Spoon whipped cream into shells.
• Place top shell and refrigerate until serving.