3 eggs
1/8 t cream of tartar
3 ounces cream cheese (do not soften)
Separate the eggs and add cream cheese to the yolks and combine together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you’re using the same mixer, mix the whites first and then the yolk mixture). Gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Grease a cookie sheet and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.
Bake at 300 degrees about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, remove to a rack and allow to cool. Store in a loosely open bag and allow to rest before eaten. Can be frozen.
For a different taste add your choice of seasonings such as dry mustard, dill or etc to yolk mixture.
