INGREDIENTS:
- 10 egg whites, about 1 1/2 cups, room temperature
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon salt
- 2 cups light or dark brown sugar, packed
- 1 teaspoon ground cinnamon
- 1 1/4 cups cake flour
PREPARATION:
Press the brown sugar through a sieve; set aside.
Beat egg whites and vanilla together in a large mixing bowl on high just until foamy. Add cream of tartar and salt. Beat until soft peaks form. (Soft peaks will curl over slightly.)
Sprinkle half of the sugar over the egg white mixture and beat until stiff peaks form.
Sift the cake flour and combine with remaining sugar and cinnamon. Gently fold the sugar and flour mixture, a little at a time, into the egg white mixture. Spoon into the prepared pans and bake for about 20 minutes, or until the cupcakes spring back when lightly touched with a finger.
Makes about 2 dozen cupcakes.
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