Preheat the oven to 325°F.

Using a stand mixer with the whisk attachment (or a mixing bowl and electric hand-held beaters), whip the egg whites until very stiff and the peaks hold their shape, about 10 minutes. (To test whether the whites are ready, turn the whisk upside down; if the peaks fold down on themselves, keep whipping.) Meanwhile, place the yolks and cream cheese in a small bowl and combine until smooth. Using a rubber spatula, slowly fold in the yolk mixture (making sure that the whites don’t fall).

Line two baking sheets with parchment paper and grease the paper. To form hamburger buns, use a spatula to gently scoop up about 1/3 cup of the dough and place it on one of the prepared baking sheets. Using a spatula, form into a round bun, about 3½ inches in diameter. Repeat with the rest of the dough, placing seven buns on each baking sheet.

Bake the buns for 15 to 20 minutes, until golden brown. Turn off the oven and leave in the oven for 5 minutes before removing.

Let completely cool on the baking sheets before removing or cutting. Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 2 months.