Mix the egg yolks and cream cheese. Add the baking powder, parsley and salt, mix well. Using a rubber spatula, carefully fold in the egg white.
Transfer the mixture to a piping bag with a round nozzle (approx. 0.5 cm in diameter), pipe 8 mounds (each approx. 10 cm in diameter) onto two baking trays lined with baking paper.
For approx. 25 mins. in an oven preheated to 130 °C (convection). Remove from the oven, allow to cool slightly, then leave to cool completely on a rack.