Separate the eggs, placing the whites in a clean, dry bowl and the yolks in a small dish.

Add the cream of tartar and salt to the egg whites. Beat on high until stiff peaks form, about 4 to 5 minutes.

In a second bowl, beat the cream cheese and egg yolks until smooth and pale, about 1 minute.

Fold the yolk mixture into the whipped whites just until no streaks remain. Drop six rounds onto a parchment-lined baking sheet, flatten slightly, and bake at 300°F (150°C) for 12 to 15 minutes. Cool on the sheet for 5 minutes, then lift and serve.