Nutrition per serving may change if servings are adjusted.
1½ cups egg whites (10 to 12)
1 cup sifted cake flour
1¼ cups sugar, divided
1½ teaspoons cream of tartar
1 teaspoon vanilla
½ teaspoon almond extract
½ teaspoon salt
1 cup assorted fresh red raspberries, blueberries, blackberries, and strawberries, diced
In a very large mixing bowl allow egg whites to stand at room temperature for 30 minutes. Meanwhile, sift cake flour and ½ cup sugar together 3 times; set aside. Grease 12 popover pans, if using. Line popover pans or 12 jumbo (3- ¼-inch) muffin cups with large paper bake cups. Preheat oven to 350°F.
Add cream of tartar, vanilla, almond extract, and salt to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add ¾ cup sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight).
Sift one-fourth of the cake flour mixture over beaten egg whites; fold in gently. Repeat, folding in the remaining flour mixture by fourths.
Spoon half of the batter into the popover pans or muffin cups, filling about half full. Sprinkle a few berry pieces onto each, then top with another large dollop of batter and remaining berries. Mound remaining batter over fruit pieces (the cups will be very full).
Bake for 15 to 18 minutes or until the tops are golden brown and spring back when lightly touched with a finger. Cool the cupcakes on a wire rack in the pan. To remove, run a knife around edges. If desired, wrap with new paper bake cups and tie with ribbon.