Preheat your oven to 300°F (150°C).

Line two large baking sheets with parchment paper.

In a stand mixer, beat the egg whites with cream of tartar on high for about 3-5 minutes until stiff peaks form.

In the same mixer bowl, blend the cream cheese until smooth. Then, add the egg yolks one at a time, mixing well after each addition.

Mix in Italian herb seasoning, sea salt, and garlic powder to your cream cheese mixture.

Gently fold the beaten egg whites into the cream cheese mixture using a rubber spatula.

Using a spoon, scoop about 1/4 cup of the mixture onto the baking sheets, spreading each mound into a circle about 4 inches wide and 3/4 inch high.

Bake for 15-18 minutes or until the tops are golden brown.

Remove from the oven and let them cool slightly before serving.