Preheat the oven to 140C/300F. Line two baking sheets with parchment paper and set aside. In one mixing bowl, add the egg whites. In a separate bowl, add the egg yolks.
Add the cream of tartar into the egg whites. Using a stick mixer, beat together until stiff peaks form and set that aside. Add the cream cheese into the egg yolks and beat that together until combined and smooth. Fold it through the egg white mixture.
Form 8 portions of the cloud bread mixture. Place four portions onto each baking sheet and bake for 27-30 minutes, or until golden.
Remove from the oven and let cool slightly, before serving.
* Creme Fraiche or mascarpone cheese can also be used. TO STORE: Leftovers can be stored in the refrigerator, completely covered, for up to 5 days.TO FREEZE: Place the cloud bread in a ziplock bag and store it in the freezer for up to 2 months. TO REHEAT: If you have a thin toaster, you can toast it up or even heat it quickly in the air fryer.