In the bowl of a stand mixer using the whisk attachment, beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat until the meringue holds very stiff peaks. When you think they're done, rub a small amount in between your fingers to ensure all the sugar has dissolved. Do not over process; you want them to have a nice sheen. Beat in the vanilla
and almond extract.