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Beat egg whites and cream of tartat in large bowl with an electric mixer at medium speed until foamy. Beat in granulated sugar, 2 TBS at a time, on high speed, adding vanilla, almond extract and salt with the last addition of sugar. Continue beating until stiff and glossy meringue forms. Do not underbeat. Sprinkle sugar flour mixture 1/4 c at a time over the meringue, folding in just until sugar/flour mixture disappears. Push batter into and UNgreased angel food cake pan. 10x4 inches. Cut Gently through the batter with a metal spatula.
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