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Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
Blend cottage cheese until completely smooth (no curds).
In a clean bowl, beat egg whites with cream of tartar until stiff peaks form.
Whisk egg yolks into the blended cottage cheese.
Gently fold the cottage cheese mixture into the whipped egg whites in 2–3 additions until just combined (don’t deflate).
Spoon batter into 6 fluffy rounds on the baking sheet, spaced apart.
Bake 25–30 minutes, until golden and set.
Cool 10–15 minutes before serving (they firm up as they cool).