Preheat oven to 300°
Separate the egg yolks from egg whites.
In a small bowl, thoroughly mix the egg yolks and cream cheese to a smooth consistency and set it aside.
Beat eggs whites and cream of tartar with a stand or hand mixture until stiff peaked form.
Slowly fold in small amounts of the egg yolk cream cheese mixture into the whipped egg whites.
Keep adding and slowing folding until both are incorporated.
Using a spoon or a small cookie scoop, scoop small circles on to a parchment-lined baking sheet.
Bake for 30 minutes.
Cool on a cooling rack.