Set up the bain-marie

• Fill a saucepan with about 1–2 inches of water.
• Place a heat-safe bowl over the pot, making sure its bottom does not touch the water.
• Bring the water to a simmer.

Heat the egg whites with the sugar

• Add the egg whites, sugar and cream of tartar to the bowl.
• Whisk constantly and heat to about 70 °C, until the sugar is completely dissolved and the mixture is thick and foamy.

Add the flavorings

• Remove from the heat and transfer the egg white mixture to a larger mixing bowl.
• Add the vanilla bean paste, imitation vanilla, almond extract and salt.

Whip to stiff peaks

• Beat with an electric mixer or a stand mixer fitted with the whisk attachment on medium-high speed until stiff peaks form.
• Make sure the fluff is completely cool before transferring it to a jar or container.

Store

• Keep in an airtight container in the refrigerator for up to one week.