Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.

Carefully separate the egg whites from the yolks, placing each in its own bowl.

In the bowl with egg yolks, add cream cheese, baking powder, and salt. Mix until smooth.

Whip the egg whites with an electric mixer on medium-high speed until stiff peaks form (about 3-5 minutes).

Gently fold the whipped egg whites into the yolk mixture in batches.

Scoop the mixture onto the prepared baking sheet, forming 6 to 8 rounds.

Bake for 25 to 30 minutes, or until the tops are golden and puffy.

Let cool for 5 to 10 minutes before transferring to a wire rack.