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Ingredients
  • 1 cup ( 140 g) 140 g gluten free cake flour (115 grams all purpose gluten free flour blend + 25 grams cornstarch) (See Recipe Notes)
  • ½ teaspoon xanthan gum omit if your blend already contains it
  • 1½ cups ( 173 g) confectioner’s sugar (divided into two equal parts)
  • ½ teaspoon kosher salt
  • 1 ¾ cups ( 430 g) egg whites (whites of about 12 eggs), at room temperature
  • ⅓ cup ( 2 ⅔ fluid ounces) warm water
  • 1½ teaspoons cream of tartar
  • ¼ teaspoon almond extract (can substitute 1 teaspoon pure vanilla extract)
  • Berries and whipped cream for serving (optional)
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