Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.

In a large bowl, whisk together the sifted flour, ½ cup of granulated sugar, and salt.

Beat the egg whites until foamy, then add the cream of tartar and whip until soft peaks form.

Gradually incorporate the remaining sugar, adding it in 2-tablespoon increments while continuing to whip until stiff peaks form.

Fold in the vanilla and almond extracts gently.

Carefully fold the dry ingredient mixture into the whipped egg whites.

Spoon the batter into the prepared cupcake liners, filling them about ⅔ full.

Bake for 18 to 20 minutes until golden brown and springy to touch.

Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.