( 1 1/2 cups)
1 1/2 cups
1 1/4 cups
cream of tartar
1 1/2 teaspoons
- Beat egg whites by hand; add salt and beat again.
- Add tartar and beat with mixer until stiff.
- Fold in sifted flour and sugar (sifted together).
- Add almond extract, mix, and bake for 1 hour at 225 (in an Angel pan UNGREASED).
- Place upside- down to cool.