For the mini cheese hearts, separate the two eggs. Beat egg whites until firm Whisk remaining ingredients until smooth, fold in beaten egg whites.
Pour into small muffin tins (there will still be “dabs” of beaten egg whites around the edges). Put a “blob” of jelly in the center with a fork to spiralize.
Bake in a hot-air oven at 150 – 175 °C for 20 – 25 minutes (test with a stick).
Preparation Tip:
The mini cheese hearts are a very casual little snack for a coffee break or just because. The jam can be varied as desired.
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