Step 1

In two bowls, separate the egg whites and from the egg yolks. Whisk the egg whites until bubbly. Add the salt and vinegar (or cream of tarter) and continue to whisk at high speed until stiff peaks form. Set aside. In a medium bowl, whisk together cream cheese spread, egg yolks, and 1 spoonful of the egg white mixture. Mix until well combine.

Step 2

Then add and fold the remaining egg whites in small portions until just combined. Do not over mix. The mixture should be lightly creamy and fluffy. Using a large cookie sheet sprayed lightly with baking grease or covered with parchment paper, add about ¼ cup of the egg mixture. Leaving about 1 inch apart. Bake for 18-20 minutes or until golden on top. Let sit for at least 1 hour on a cooling rack before serving.