Preparation Steps

• Heat the oven to 325°F and line a baking sheet with parchment paper. Have a 1/3-cup scoop or large spoon ready.
• Put the drained cottage cheese into a blender or food processor and pulse until completely smooth and lump-free, about 20–30 seconds. Transfer to a mixing bowl.
• Whisk the egg yolks into the blended cottage cheese along with the honey, vanilla, lemon zest, cornstarch and salt until the mixture is uniform and slightly glossy.
• In a separate, clean bowl, use an electric mixer to beat the egg whites with the cream of tartar until they hold firm peaks. Start slow then increase speed so the whites stay glossy and not dry.
• Fold one-third of the whipped whites into the cottage cheese-yolk mixture to loosen it, then gently fold in the remaining whites in two additions. Use a spatula and turn the bowl rather than stirring to keep as much air in the batter as possible.
• Carefully fold the blueberries into the batter with 4–5 gentle turns so they don’t burst and deflate the mixture.
• Let the batter rest in the fridge for 5 minutes—this brief chill helps the cornstarch hydrate and the batter hold its shape when scooped.
• Use the 1/3-cup scoop to mound the batter onto the prepared sheet, making 6 rounds spaced 2 inches apart. Smooth the tops lightly if desired.
• Bake at 325°F for 16–18 minutes, until the tops are pale gold and the rounds spring back when touched. Ovens vary—check at 14 minutes if your oven runs hot.
• Remove from the oven and slide the parchment onto a cooling rack. Let cool 8–10 minutes; the rounds will firm up as they cool and develop their cloud-like texture.
• Serve warm or at room temperature. Leftovers keep in an airtight container in the fridge for up to 3 days; reheat briefly in a low oven or toaster oven to restore loft.