Cinderella Fantasy Cake

• 1 to 2 drops yellow food coloring
• 1 to 2 drops red food coloring
• 1 to 2 drops green food coloring
• 12 egg whites
• 1 1/2 teaspoons cream of tartar
• 1/4 teaspoon salt
• 1 1/2 cups sugar
• 1 cup sifted cake flour
• 1 to 1 1/4 teaspoons almond extract

1. Divide Basic Meringue Mixture into thirds. Whisk 1 to 2 drops yellow food coloring into first portion, 1 to 2 drops red food coloring into second portion, and 1 to 2 drops green food coloring into third portion. Spoon each portion into a decorating bag fitted with a large star tip. Pipe 12 (1-inch) mounds of each color onto a parchment paper-lined baking sheet.
2. Bake at 200u0b0 for 1 hour and 45 minutes to 2 hours; turn oven off. Let meringues stand in closed oven with light on 8 hours.
3. Beat egg whites at high speed with electric mixer until foamy. Add cream of tartar and salt; beat until soft peaks form. Add sugar, 2 tablespoons at a time, beating until stiff peaks form. Fold in flour, 1/4 cup at a time. Fold in almond extract, and spoon into a wax paper-lined 12-inch cake- or springform pan.
4. Bake at 375u0b0 for 35 minutes or until cake springs back when lightly touched. Cool in pan on a wire rack 40 minutes. Run a thin metal spatula around cake edges to loosen; remove from pan, and peel off wax paper.
5. Spread Italian Meringue Frosting on top and sides of cake. Mound meringue rounds on top of cake.
6. Note: A zip-top plastic bag may be used for piping. Spoon meringue into bags. Snip a hole in 1 corner of bags; pipe meringues.

coloring, drops red food coloring, egg whites, cream of tartar, salt, sugar, cake flour, almond

Taken from www.myrecipes.com/recipe/cinderella-fantasy-cake (may not work)