Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper. Do not skip the parchment paper, as these are sticky!

In a small bowl, thoroughly mix the four egg yolks with the softened cream cheese and salt until the mixture is completely smooth and lump-free. Set aside.

In a separate, very clean, grease-free bowl (preferably glass or metal), add the four egg whites and the cream of tartar (or lemon juice). Using an electric hand mixer or stand mixer, beat the egg whites on medium-high speed until stiff, glossy peaks form. When you lift the whisk, the peaks should stand straight up without drooping.

Gently fold about one-third of the whipped egg whites into the yolk mixture to lighten it. Then, carefully fold the lightened yolk mixture back into the remaining egg whites. Use a spatula and cut down the middle, then sweep up the side of the bowl, turning the bowl as you go. Be careful not to deflate the air you whipped in!

Spoon or pipe mounds of the batter onto the prepared baking sheet, creating roughly 8 equal-sized ‘bread’ rounds (about 3-4 inches wide). They will not spread much. Bake for 25-30 minutes. The tops should be golden brown and set.

Turn off the oven, crack the door open slightly, and let the cloud breads cool inside the oven for 10 minutes. This slow cooling helps maintain their airy structure. Remove and let cool completely on a wire rack before slicing or serving.