Instructions

• Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
• Separate the 4 large eggs, placing the egg whites in a large bowl and the yolks in a medium bowl.
• Add the 1/4 cup cream cheese to the egg yolks. Beat with a hand mixer until the mixture is smooth and well combined.
• Add the 1/2 teaspoon cream of tartar and 1/4 teaspoon salt to the egg whites. Whip the egg whites with a hand mixer until stiff peaks form.
• Gently fold the yolk-and-cream-cheese mixture into the whipped egg whites in 2–3 additions, using a rubber spatula. Stop folding as soon as the mixture is just combined and still airy.
• Use a 1/4-cup measure to portion the batter onto the prepared baking sheet, leaving space between each mound.
• Bake for 15–20 minutes, until the tops are lightly golden and the centers do not jiggle when the pan is gently moved.
• Remove from the oven and let cool on the baking sheet briefly, then gently peel the cloud breads off the parchment paper. Serve immediately.