Preheat the oven to 300°F and line a baking sheet with parchment paper.
Separate the egg whites and yolks. Place the egg whites and cream of tartar in a large bowl. Mix using a hand mixer or stand mixer on high speed for 2-3 minutes, or until stiff peaks are reached.
In a separate bowl add the cream cheese, garlic powder, salt and oregano. Mix until soft and creamy, then add in the egg yolks, combine well.
Using a spatula, fold in the egg white meringue into the cream cheese mixture. Do this gently, without deflating the air whipped into the eggs. The final mixture should be firm, not runny.
Scoop ¼ cup of mixture onto the baking sheet. Spread it into a 4-inch circle using the back of a spoon or a small spatula. Repeat for the remaining batter, leaving at least 3 inches between each cloud bread.
Bake for 15-18 minutes or until golden in color. To check if the cloud bread is ready, gently shake the baking sheet. If the center is no longer jiggly, the bread is ready.
Allow to cool before serving.
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Cream of tartar is optional, but highly recommended for a stable meringue. You can substitute it with 1 teaspoon of lemon juice.
Cream cheese can be substituted with mascarpone.
Store in an airtight container in the fridge for up to 5 days.