Mini Chicken Burgers on Cloud Bread

Instructions

1. 1

   Preheat the oven to 160 °C (325 °F), convection. Separate two eggs for 100 g in total without shells. In a spotless bowl, whip the whites to stiff peaks with 3 g of lemon juice. In another bowl, whisk the yolks with the 30 g of thick fromage blanc, 0.3 g of salt and the paprika. Avoid any free whey on top of the tub when you scoop out the 30 g.

2. 2

   Fold the whites into the yolks in three additions with a spatula, lifting to keep the volume. Grease a sheet of parchment paper with 2 g of oil. Divide all the mixture into four disks spaced 10 cm apart, without spreading them thin; gently smooth the tops.

3. 3

   Bake for 25 to 30 minutes without opening the oven for the first 20 minutes. The four buns should be golden, dry on the surface and release with a spatula. Bake 5 minutes longer if the bottoms are moist. Turn off the oven, open the door slightly for 5 minutes, then cool on a rack for 10 minutes. They stay soft and flatten a little; fill them only once cooled.

Recipes written and tested in writing by the Mizen editorial team. Photos are illustrative.