You will need 2 medium size glass mixing bowls. They will need to be completely clean, no soap or residue of any kind. Even the smallest amount of missed residue of any kind will keep the egg whites from forming stiff peaks. The batter will be watery and will not bake properly.
Preheat the oven to 300 degrees.
Line a baking sheet with parchment paper.
Separate the eggs into the 2 glass bowls. Be certain that NO egg yolk is in the egg whites, or it will not form the stiff peaks.
Add the cream of tartar to the egg whites.
Using an electric handheld mixer, whip the egg whites on high until they form stiff peaks, about 3 minutes. Set the bowl aside.
Using a whisk, combine the egg yolks, kosher salt and softened cream cheese. Whisk the yolk mixture until completely smooth and no cream cheese chunks are visible.
Using a silicone spatula, carefully fold the egg whites into the yolk mixture a cup at a time. Gently fold until the whites are completely combined.
Gently divide the mixture into 6 mounds on the parchment paper, spaced at least 3-4 inches apart.
Bake for 25 to 30 minutes until golden brown.
Allow the bread to rest and cool on the pan for 5 - 10 minutes.
Storage:Store cloud bread in an airtight container. It is best to keep it in the fridge. If stored properly cloud bread can last for several days. It can also be frozen, but be sure to separate the bread layers with parchment paper to prevent them from sticking together. However, I have to say that cloud bread is at its best when eaten within the first 12 hours after baking.Important Notes:When mixing your ingredients together, you want to be sure that they are completely mixed until the consistency is perfectly smooth, before creating the mounds on your lined baking sheet.