Preheat your oven to 300°F (149°C) and line a baking sheet with parchment paper.

In a large bowl, combine the egg yolks and cottage cheese. Whisk until smooth.

In a clean bowl, beat the egg whites on high speed until stiff peaks form. If desired, add 1/4 tsp cream of tartar to stabilize the meringue.

Gently fold the egg whites into the cottage cheese mixture in three batches, keeping the batter light and airy.

Scoop 1/4 cup of batter per bread round onto the prepared baking sheet. Spread each round to about 3–3 1/4 inches wide.

Bake for 25–30 minutes until the tops are golden brown. Bake one sheet at a time for even cooking.

Let breads cool completely before removing from the parchment. The breads will deflate slightly as they cool but remain soft and airy.