8 egg whites
1 teaspoon cream of tartar
1 1/2 cups sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon salt
2/3 cup corn starch
Beat egg whites and cream of tartar with a whisk in an electric mixer until stiff peaks form. Gradually add sugar, salt and extracts. Fold in corn starch.
Bake in a bundt pan at 350* for 45 minutes.
Take out of oven and flip bundt pan upside down on a cooling rack, let cool for an hour before taking out of pan.
Need a recipe for the egg yolks? Try: Pan de Mallorca - Puerto Rican Sweet Rolls
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