Preheat oven to 375'

Put egg whites and water in a very clean large metal bowl and swirl it over simmering water until barely warm.  

Sift together flour and 1/8 cup of sugar. When you think you've sifted enough, sift it one more time.

Beat whites in a standing electric mixer on medium speed until frothy. Add vanilla, cream of tartar, and salt.  Increase speed to medium-high and beat just until soft peaks begin to form.

Gradually beat in the remaining 1/2 cup of sugar, 1 tablespoon at a time, occasionally scraping down the side of the bowl. Increase speed to high and beat until stiff, glossy peaks form. DO NOT OVERBEAT.

Sift 1/3 of the flour mixture over the whites.  Beat on low speed until just blended and then sift and beat in the remaining flour in 2 more batches.

Gently spoon the batter into liners inside a muffin tin and smooth the tops. Run a spatula or knife through the batter to eliminate any large air bubbles.

Bake in the lower third of oven until golden and a tester comes out clean, 15-18 minutes. Let cool before frosting

Adapted from a variety of recipes

Place your metal mixing bowl and wire beater in the freezer for a good 30 minutes.  Keep your cream in the refrigerator until you add it to the bowl as well.

In a small, microwave-safe bowl mix gelatin and cold water and let it sit until thickened. Zap it in the microwave in 7-10 second intervals until it is liquid and then let it cool.  If it firms up again before you use it, just zap it for 3-5 seconds until it liquifies

Mix confectioners sugar and cocoa and set aside.

Add confectioners sugar/cocoa mix and cream to chilled mixer bowl and beat until soft peaks form. 

With the mixer on, drizzle in the gelatin and the Kahlua. Beat just until stiff peaks form.

Keep cool until ready to use.

Preheat oven to 350'

Combine water and sugar and cook over low heat until sugar is dissolved.

Add the almonds and stir until well coated

Remove from the heat and spread on a parchment paper-lined baking sheet and bake for 7-10 minutes until golden brown

Pipe frosting over the cupcakes. I use a ziplock bag with a hole cut in the end for my Wilton 1M Open Star Piping Tip.

Sprinkle Candied Almonds

Enjoy! Will keep in the fridge for 2-3 days although nuts will get soft towards the end.