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

Separate egg whites and yolks into two bowls, ensuring no yolk mixes with the whites.

In the yolk bowl, mix cream cheese and salt until smooth. Add optional seasonings if using.

Add cream of tartar to egg whites and beat until stiff peaks form.

Gently fold egg whites into the yolk mixture in small portions, keeping the mixture airy.

Carefully fold in shredded cheese until just combined.

Spoon the mixture into 6–8 mounds on the baking sheet.

Bake for 25–30 minutes until puffed and lightly golden.

Allow to cool slightly before serving.