3 large eggs, separated
3 tablespoons cream cheese
¼ teaspoon cream of tartar (optional)
Pinch of salt
Preheat oven to 300°F. Line baking sheet with a silicone mat, parchment paper or lightly greased baking sheet.
Separate eggs into 2 bowls. In first bowl, mix egg yolks with cream cheese until smooth; set aside.
In a separate bowl, whip egg whites with cream of tartar on high speed until stiff peaks form.
Gently fold egg yolk mixture into whipped egg whites. Once incorporated, spoon mixture onto parchment lined baking sheet in evenly sized rounds.
Bake 15-20 minutes on the middle rack or until rounds are crisp and become golden brown in color. Monitor carefully to prevent burning.
Cool completely on a wire rack.