Instructions

1. Preheat the oven to 300°F (150°C). Line 1 to 2 baking sheets with parchment paper.
2. Separate the eggs, placing whites in a clean, dry mixing bowl and yolks in a separate bowl. Add the cream of tartar to the whites.
3. Beat the egg whites with an electric mixer on medium-high until stiff, glossy peaks form, 3 to 4 minutes.
4. To the yolks, add cream cheese, salt, baking powder, and garlic powder (if using). Beat until very smooth with no lumps.
5. Fold one-third of the whipped whites into the yolk mixture to lighten it. Gently fold in the remaining whites in two additions until no white streaks remain.
6. Spoon the batter into 6 even mounds on the prepared sheets, spacing well. Smooth the tops lightly and sprinkle with everything bagel seasoning if using.
7. Bake for 23 to 28 minutes, until lightly golden and the centers feel set and spring back when touched.
8. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely so the bottoms dry slightly.
9. For crisper edges, return the rolls to the turned-off warm oven with the door cracked for 5 minutes. Serve warm or at room temperature.