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Whip the egg whites in a large grease free bowl, add the whipping cream, baking powder, and salt.
Add the flour gradually until a soft dough but stiff enough to roll out is formed. Cover and refrigerate.
Mix cottage cheese, egg yolks, and salt until finely ground.
Roll out the dough on a floured surface, cut out rounds, fill with cottage cheese mixture and pinch to shut.
For plum wareneki, slice plums and stuff them into the dough then pinch to shut.
Boil the wareneki in salted water until they float, drain and serve.
Simmer whipping cream, butter, salt, and pepper for sauce, then serve over the wareneki.