1. Preheat oven to 300 degrees Fahrenheit. Line a baking sheet with parchment paper and lightly grease the parchment with cooking spray.

2. Separate eggs carefully, placing whites in a large clean bowl and yolks in another bowl.

3. Add cream of tartar to egg whites. Beat with an electric mixer on high speed for 2 to 3 minutes until stiff peaks form.

4. Blend cottage cheese in a food processor or blender until completely smooth with no lumps remaining.

5. Add blended cottage cheese to egg yolks along with salt and cornstarch. Mix until smooth and creamy.

6. Gently fold one third of whipped egg whites into the yolk mixture using a spatula with a bottom to top folding motion.

7. Add remaining egg whites in two more additions, folding gently each time. Some streaks of white are fine.

8. Spoon batter onto prepared baking sheet, forming 6 mounds about 4 inches wide with space between each.

9. Bake for 25 to 30 minutes until tops are golden brown and bread feels firm when touched.

10. Let cool on baking sheet for 5 minutes before transferring to a wire rack.