Nonstick cooking spray or Silpat
3 eggs, separated
⅛ teaspoon cream of tartar
3 ounces sour cream
⅛ teaspoon salt
Preheat oven to 300 degrees F. Line a cookie sheet with a silpat OR parchment paper and lightly spray with nonstick spray.
Separate the eggs, making sure no yolk gets into the whites and placing the whites in a clean, non-greasy bowl.
Using a clean, non-greasy electric whisk, whip the egg whites and the cream of tartar until stiff.
In a separate bowl, combine the yolks, sour cream and salt, until smooth.
Using a spatula, carefully fold the egg whites into the sour cream mixture.
Spoon 6 large mounds of the mixture onto the prepared baking sheet. Gently press with a spatula on the top of each mound to flatten just slightly.
Bake 30-40 minutes, until golden-brown.
Cool a couple of minutes on the cookie sheet, then gently transfer to a wire rack to cool completely. Store leftovers in a slightly open Ziploc bag in the fridge for a couple of days.