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1
Preheat oven to 150 deg C or 300 deg F. Use the butter to grease a cookie tin. (If you like, cover the greased tin with baking paper, and grease again).
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2
Separate the eggs, putting the whites in one mixing bowl, and the yolks in another mixing bowl. Add the cream cheese, salt, breadcrumbs and rosemary to the yolks.
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3
Add the cream of tartar (if using) to the egg whites, and whisk whites until really stiff with firm peaks.
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4
Using the same beaters, egg white shaken off, mix the egg yolk mixture until smooth.
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5
With a spatula, carefully fold the beaten egg whites into this mixture. Do not overmix, but try to fold the whites in as best as possible.
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6
Drop heaped tablespoonsful of the mixture on the greased tin. Leave space between the heaps. You should have about 10.
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7
Bake for about 25 minutes until puffy and golden-brown on top. They do not puff up enormously. Check them before the time is up, as ovens differ.
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8
Remove, and cool on a rack. They might be crisp for a while, but will soften. (High humidity, like at the coast, will prevent them from ever being really crisp).
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9
Use the smooth side on which they were baked, for healthy toppings, or put a meat or chicken mixture between two and pretend it's a bun!
