Preheat your oven to 150°C–160°C (300°F–320°F). Line a baking sheet with parchment paper. This prevents sticking and ensures easy cleanup.

Carefully separate egg whites from yolks. Place whites in a large mixing bowl and yolks in another bowl. Avoid contamination — even a small amount of yolk can prevent egg whites from whipping properly.

Add cream of tartar to the egg whites. Using an electric mixer, whip until stiff peaks form. The mixture should be glossy and hold its shape firmly. This step is critical for creating the cloud-like texture.

In the second bowl, combine egg yolks, softened cream cheese, and salt. Mix until completely smooth. No lumps should remain.

Gently fold the yolk mixture into the whipped egg whites using a spatula. Use slow, deliberate motions to preserve air. Overmixing will deflate the batter.

If using shredded cheese or seasoning, fold it in at this stage.

Spoon the batter onto the lined baking sheet, forming small rounds or rolls. Leave space between portions, as they expand slightly.

Bake for 20–25 minutes, or until golden brown. The tops should appear lightly crisp while interiors remain soft.

Allow the bread to cool before handling. Cloud bread firms up as it cools.