Preheat convection oven to 300 degrees F.
In a stand mixer, whip the egg whites and baking powder until stiff peaks form.
In another bowl, whip the cream cheese until it’s creamy. Add the egg yolks and herbs and mix well. Fold the egg whites carefully into the cream cheese mixture.
In a parchment paper-lined baking sheet, spread 1/3 cup of mixture into 4 inch rounds that are approximately 1/2 inch thick.
Bake for 15-17 minutes. Let it cool and store in air-tight container. I like toasting my cloud bread for using it as sandwich “bread”.