Ingredients
6 egg whites
1/4 tsp. salt
1/2 tsp. cream of tartar
1 1/2 C. granulated sugar
1 tsp. vanilla extract
1/8 tsp. almond extract
1 C. heavy cream, whipped
Preparation
To egg whites, add salt, cream of tartar. With electric mixer at medium speed, beat until foamy; gradually adding sugar, 2 Tbsps. at a time, beating well after each addition. Add extracts; continue beating until meringue makes stiff, glossy peaks. Spread evenly in tube pan. Place in oven.
Turn off heat at once. Let stand in oven overnite. Next morning, loosen edge of torte with sharp knife. Turn onto serving plate; let stand until needed.
To serve: Frost torte with whipped cream; top with fruit; serve in wedges.
