•1 3/4 cups sugar (ok, das suiker  )
•3 large egg whites (eiwit)
•1/4 teaspoon cream of tartar (????)
•1 teaspoon vanilla extract (vanille extract)
•1/2 teaspoon almond extract (almond extract)

Prepare the frosting: In a large heatproof bowl, combine sugar, 1/4 cup water, egg whites, and cream of tartar. Using a handheld electric mixer, beat on high speed until foamy, about 1 minute. Set bowl over a pan of barely simmering water. Beat on high speed until frosting forms stiff peaks, about 12 minutes; frosting should register 160 degrees.on a candy thermometer. Remove from heat; stir in vanilla and almond extracts, and beat for 2 minutes more until frosting thickens.

[Read more at Marthastewart.com: Hi-Hat Cupcakes - Martha Stewart Recipes]