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1
Preheat the oven to 375 degrees F.
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2
In a mixer fitted with a whisk attachment, whip the egg whites until foamy.
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3
Add the cream of tartar and salt and continue whipping until soft peaks form.
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4
With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds.
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5
Sift the remaining 1/2 cup sugar with the presifted cake flour 3 times, to aerate the mixture.
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6
Fold into the egg whites, then fold in the vanilla.
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7
Spoon the batter into ungreased extra-large muffin tins.
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8
Bake until light golden brown, 20 to 25 minutes.
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9
Cool the cakes by turning the muffin tin upside down and suspending it with small ramekins placed in the corners until they cool to room temperature.
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10
Run a butter knife around the cakes to loosen, then knock the cakes out onto a plate, or work them out with your fingers.
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11
The outside of the cake will remain in the pan leaving the cake whiter and more angelic looking.
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12
Make the macerated fruit by lightly toss together the fruit, liqueur, lemon juice, and mint and let macerate in the refrigerator for at least 30 minutes before serving.
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13
Hollow out the center of the large cup cakes.
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14
Fill the cavity with some fruit then turn them over onto dessert plates.
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15
Spoon the macerated berries and juices over the cakes and sprinkle with powdered sugar.
