• ½ cup white rice flour
• 1/3 cup corn starch
• 1/3 cup icing sugar
• 1 tsp xanthan gum
• 12 egg whites
• 1 tsp lemon juice
• 1 ½ tsp cream of tartar
• ¼ tsp salt
• ¾ cup white sugar
• 1 tsp almond extract
1. Sift the rice flour, corn starch, icing sugar and xanthan gum.
2. Beat egg whites until foamy. Add cream of tartar, lemon juice and salt. Continue beating until egg whites are stiff.
3. Gradually add sugar and beat until glossy, but not dry.
4. Fold in dry ingredients, ¼ at a time. Fold in almond extract.
5. Spoon into an ungreased angel food pan.
6. Bake at 350F for 35 minutes, and invert pan to cool.
• 1/3 cup corn starch
• 1/3 cup icing sugar
• 1 tsp xanthan gum
• 12 egg whites
• 1 tsp lemon juice
• 1 ½ tsp cream of tartar
• ¼ tsp salt
• ¾ cup white sugar
• 1 tsp almond extract
1. Sift the rice flour, corn starch, icing sugar and xanthan gum.
2. Beat egg whites until foamy. Add cream of tartar, lemon juice and salt. Continue beating until egg whites are stiff.
3. Gradually add sugar and beat until glossy, but not dry.
4. Fold in dry ingredients, ¼ at a time. Fold in almond extract.
5. Spoon into an ungreased angel food pan.
6. Bake at 350F for 35 minutes, and invert pan to cool.
