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Ingredients Edit

• 1 1/4 cups all purpose flour • 1 1/2 cups sugar • 12 egg whites from large eggs ( enough for 1 1/2 cups) • 1 1/2 teaspoon cream of tartar • 1/4 teaspoon salt • 1 1/2 teaspoons vanilla extract

Directions Edit

Preheat oven to 350 degrees. Line cupcake pans with paper liners.

Place egg whites in a large mixing bowl and beat at high speed until egg whites are frothy, approximately 1 minute.

Add cream of tartar, salt and vanilla to egg whites. Mix at high speed until egg whites are almost stiff, approximately 4 minutes.

Add 1 cup of sugar gradually while mixing on low speed. Scrape bowl.

Mix flour and remaining 1/2 cup sugar together and spoon 1/4 of mixture over egg whites, folding gently between each addition.

Pour batter into cupcake liners until they are 2/3 full. Bake for 20 to 25 minutes or until tops are golden brown and cracks are very dry.

Cool cupcakes completely before removing from pan.

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