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Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper or a silicone baking mat.
Separate the eggs, placing the whites in one bowl and the yolks in another.
Add the cream of tartar to the egg whites. Using a hand or stand mixer, beat the egg whites until stiff peaks form.
In the bowl with the egg yolks, add the cottage cheese, salt, and honey (if using). Whisk until smooth.
Gently fold the egg yolk mixture into the beaten egg whites. Use a spatula and work slowly to keep the mixture light and airy.
Scoop the mixture onto the prepared baking sheet in small mounds, about 3-4 inches wide and 1 inch high, leaving space between each.
Bake for 25-30 minutes, or until the cloud bread is golden brown and firm to the touch.
Allow the cloud bread to cool for a few minutes on the baking sheet. Serve as is or use it as a light and fluffy bread substitute for sandwiches or snacks.