3 large eggs
3 oz cream cheese (do not soften)
1/8 tsp cream of tartar
Preheat oven to 300 degrees.
Separate the eggs.
Add the cream cheese to the yolks and mix.
In a separate bowl, combine egg whites and the cream of tartar, and whip the egg whites to stiff peaks.
Using a spatula, gradually fold the yolk mix into the whites, being careful not to break down the whites.
Butter up a cookie sheet and very gently spoon the mixture onto the sheet, making six mounds.
Flatten each mound slightly.
Bake about 30 minutes (you want them slightly softer, not crumbly).
Let cool on the sheet for a few minutes, then remove to a cooling rack.
Store in a loosely open sack and allow to rest on the counter before use (otherwise they might get too moist). They can be frozen.