INGREDIENTS

• 60g cream cheese (leave it out of the fridge for about 4 hours or overnight – room temperature is best)
• 3 large eggs at room temperature
• 1/4 teaspoon cream of tartar
• Pinch of Pink Himalayan salt.

INSTRUCTIONS

1. Preheat oven to 180 degrees C.
2. Line a large baking sheet with parchment paper.
3. In a medium bowl with an electric mixer, beat the cream cheese until smooth and creamy.
4. Separate the eggs and place the yolks in the bowl with the cream cheese,
5. Place the egg whites in a different bowl with the cream of tartar and salt.

6. Beat the cream cheese with the yolks until combined and perfectly smooth.
7. Wipe off the beaters thoroughly and beat the egg whites until stiff peaks form, about 2-3 minutes.
8. Very gently fold the egg whites into the egg yolk mixture, until completely combined, but still fluffy (do not stir or mix or the eggs will deflate.)
9. Divide the mixture into 8 mounds (about 1/3 cup each) on the prepared baking sheet, spacing them 4-inches apart.
10. Bake until golden, 25-30 minutes.