Preheat your oven to 300°F. If using a convection oven, select the convection (convect) setting for more even baking. Line two large baking sheets with parchment paper and set aside.

Carefully separate the egg whites from the yolks, placing the whites in the bowl of a stand mixer fitted with the whisk attachment. Add the cream of tartar and beat on high speed until stiff, glossy meringue peaks form. Once ready, transfer the meringue to a separate bowl.

In the now-empty stand mixer bowl, add the softened cream cheese and beat on high until smooth. With the mixer still running, add the egg yolks one at a time, allowing each to fully incorporate. Scrape down the sides of the bowl as needed, then beat until the mixture is completely smooth and creamy. Add the Italian herb seasoning, sea salt, and garlic powder, and mix until well combined.

Using a spatula, gently fold the meringue into the yolk mixture in batches. Be careful to maintain the light, airy texture—fold just until the mixture is uniform but still fluffy and stable.

Spoon the mixture in 1/4 cup portions onto the prepared baking sheets, spacing each one apart. Spread each portion into a 4-inch round, about 3/4 inch thick, keeping the shapes as even as possible.

Bake for 15–18 minutes in a convection oven or 25–30 minutes in a standard oven, until the tops are lightly golden and the bread feels firm to the touch. The centers should no longer jiggle when gently shaken.

Allow the cloud bread to cool for several minutes on the baking sheets, then transfer to a wire rack or plate. Serve warm or let cool completely for storage.