71.   In separate bowl, beat egg whites until soft peaks begin to form.

72.   In separate bowl, whip cream and almond extract to soft peaks and fold immediately into chocolate mixture.

73.   In large bowl, beat egg whites and cream of tartar until soft peaks form.

74.   Increase speed to high, and beat until soft peaks form.

75.   In the top of the double boiler set over simmering water, beat together the sugar, water and egg whites until soft peaks form.

76.   Increase speed to medium-high and beat egg whites until soft peaks start to form.

77.   Increase speed to medium-high, and continue to beat just until very soft peaks form.

78.   Meanwhile, beat egg whites to soft peaks with cream of tartar in electric mixer.

79.   Place the egg whites in a large bowl, add the cream of tartar and beat slowly with an electric mixer until soft peaks form.

80.   Pour the cream into the egg-white bowl and beat until soft peaks form, then gently fold into the batter.