6 large egg whites
3/4 teaspoons cream of tartar
1/8 teaspoon salt
3/4 cups sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup cake flour

Preheat oven to 350°F. In large mixer bowl, beat egg whites, cream of tartar and salt until foamy. Add sugar a little at a time; continue beating until whites are glossy and stiff. Add vanilla and almond extracts. 

Sprinkle flour over mixture and gently fold until flour is incorporated. 

Pour batter into ungreased Mini Angel Food Pan (available from wilton.com); fill to 1/4 inch from top OR make cupcakes: line a muffin tin (usually 12 cup) with paper baking cups. Fill them 2/3 full. Any unused cups, fill half full with water so the pan won't smoke in the oven.

Gently cut through batter with metal spatula to remove air bubbles. 

Mini cakes: Bake 25 to 30 minutes or until golden brown and top springs back when touched. Invert cakes onto cooling rack. 

Cupcakes: Bake in a preheated oven for about 10 to 15 minutes, or until done. 

Cool completely. Loosen cakes from pan with narrow spatula or knife and gently invert onto serving platter. If cakes don't release quickly, gently pull cakes with spatula or knife. 

VARIATION: Recipe may be used to fill 7-inch angel food cake pan. Bake in 350°F oven 25 to 30 minutes.