Preheat oven to 300˚F. Line two baking sheets with parchment paper and set aside.
In your mixer’s bowl, combine the egg whites and cream of tartar and whisk on High speed until firm peaks form. Transfer the whipped egg whites to a large bowl and set aside.
Clean your mixer’s bowl and wipe it dry.
Add sour cream to the mixer’s bowl and beat for 10 seconds. Add egg yolks, one by one, and continue to beat on High until mixture is creamy. Stop and scrape down the bowl as you mix.
Add basil, oregano, and salt; beat until incorporated.
Using a rubber spatula, gently fold the egg white mixture into the egg yolk mixture. Fold until thoroughly combined. Go slow so you don’t deflate the egg whites.
Spoon about ⅓ cup mounds of the egg mixture onto the lined baking sheets, two inches apart, and spread each portion into a 3 to 4-inch disc.
Bake for 28 to 30 minutes or until golden brown on top.
Cool for 5 minutes on the baking sheets. Remove to a wire rack to cool completely.