Directions
Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper. Lightly grease the parchment with cooking spray.
In a large, clean bowl, use an electric mixer to beat the egg whites and cream of tartar on high speed.
Continue beating until stiff, glossy peaks form. This means when you lift the beaters, the peak holds its shape without flopping over.
In a separate bowl, beat the egg yolks, cubed cream cheese, and salt until the mixture is completely smooth and creamy, with no lumps.
Gently fold one-third of the stiff egg whites into the yolk mixture to lighten it.
Then, carefully fold in the remaining egg whites in two more additions. Be gentle to avoid deflating the airy mixture.
Spoon 6 equal mounds of the batter onto the prepared baking sheet, shaping them into rounds about 4-5 inches in diameter.
Bake for 30-40 minutes, or until they are golden brown and firm to the touch.
Let them cool completely on the baking sheet before handling.
Don't over-fold!
Mix the whites and yolks together just until combined. Overmixing will deflate the batter, resulting in flat, dense rolls instead of light, fluffy clouds.
