Ingredients:

  • 1 cup egg whites (approx. 7–8 large eggs), room temperature
  • 1.25 cups superfine sugar, divided
  • 0.75 cup cake flour
  • 1.5 tsp cream of tartar
  • 0.25 tsp salt
  • 1.5 tsp vanilla extract
  • 0.25 tsp almond extract
  • 3 large egg whites (for icing)
  • 0.75 cup granulated sugar (for icing)
  • 0.25 tsp cream of tartar (for icing)
  • 1 tsp vanilla extract (for icing)
  • 2 tbsp water (for icing)

Instructions:

  1. Sift the cake flour and 1/2 cup of the superfine sugar together three times to ensure the flour is finely dispersed and free of clumps.
  2. In a grease-free stand mixer, beat 1 cup egg whites, salt, and 1.5 tsp cream of tartar on medium speed until frothy. Gradually add the remaining sugar one tablespoon at a time. Increase speed to medium-high and whip until soft, drooping peaks form.
  3. Gently fold the sifted dry ingredients into the egg white foam in three additions using a silicone spatula. Fold in vanilla and almond extracts. Spoon into an ungreased 12-cup muffin tin and bake at 350°F (175°C) for 18 minutes.
  4. Combine 3 egg whites, granulated sugar, water, and cream of tartar in a double boiler. Whisk constantly over simmering water until sugar dissolves. Remove from heat and beat on high speed until stiff, glossy peaks form, then add vanilla.