In truth, the macaron was not the first “daunting” egg white recipe I made. It was actually this angel food cake that was so instrumental in boosting my confidence for making egg-white desserts. I made this about a week before my first macaron attempt, but I am only writing about it now because the excitement over my macaron success crashed into and basically obliterated everything else at the time. It didn’t seem fair to write about this in passing while riding the tide of excitement over the macarons. This particular angel food cake deserves more attention than that.