3 Large Eggs, Whites and Yolks Separated
1/8 tsp Cream of Tartar
1/4 tsp Cinnamon
1 TBS Honey
3 Small Boxes of Organic Raisins or 1/4 C.
3 oz. Neufatchel Cheese or Low Fat Cream Cheese, at room temp.(I use a digital scale to weigh mine.)
If you're like me and always forget to set out ingredients ahead of time when the recipe calls for it, grab your nufatchel and heat it in the microwave for 15-20 seconds. It should not be melted but should no longer be cold.
Preheat oven to 300 degrees F. Line a cookie sheet with parchment paper or SilPat. Only use one of these two methods. You risk a burnt bottom if you put it on a greased cookie sheet or a bare one. (Also, you're adding fat, and ain't nobody need extra of that!)
In a medium bowl, use a mixer on medium speed to combine the egg yolks, nufatchel, honey and cinnamon. Beat until it is a pale yellow color. (Not extremely pale, but lighter than when you started.) Rinse your beaters and dry them well. The next step is where the magic happens and you need clean beaters.
In a separate metal mixing bowl, combine the egg whites and cream of tartar. Using a mixer on high speed beat until stiff peaks form. If you've never worked with egg whites before, you can tell when you take your beaters out if you have stiff peaks by the way the mixture will stand on it's own. It will look like whipped cream, but trust me, it's not.
VERY GENTLY, mix the egg yolk mixture into the egg whites until just combined. Do not over mix or you will deflate the whites and your bread will turn out like water or crackers.
Using a big spoon make 6 heaping piles of mixture on the cookie sheet. Work quickly. The longer you take, the more you risk deflating the mix. Once you have all 6 piles, top with raisins.
Bake for 30 minutes. Remove from oven. Let sit on pan for 2-3 minutes to cool only slightly. Transfer directly to cooling rack using a spatula. Allow to cool until you want to enjoy them. Store leftovers in an air tight container and consume within 5 days. Seriously, you'll want to eat them all right now though.
If you want to re-crisp the bread, you can pop it into a toaster oven for a few minutes but make sure you watch it so it doesn't burn.