61.   Mix until egg whites form fairly stiff peaks.

62.   Next beat the egg whites, adding one-third of the sugar, until they form stiff peaks.

63.   Place egg whites in a small bowl and beat until stiff peaks form.

64.   Place egg whites, a pinch of salt and powdered sugar in bowl and whisk until fairly stiff peaks form.

65.   Remove bowl from heat and with an electric mixer beat meringue until it holds stiff glossy peaks.

66.   Using a wire whisk, beat the heavy cream to stiff peaks.

67.   Using an electric mixer with clean dry beaters, beat the egg whites in a large bowl until stiff peaks form.

68.   Using chilled beaters, beat with electric mixer on high speed until stiff peaks form.

69.   Using a wire whisk or electric mixer, beat until stiff peaks form, then fold in honey, lemon peel, lemon juice and cinnamon.

70.   When egg whites form stiff peaks, add vanilla and almond extract.