Combine first 5 ingredients in top of a double boiler; place egg white mixture over barely simmering water in bottom of double boiler on cooktop. Beat at high speed of a hand-held mixer until stiff peaks form and candy thermometer registers 160°. Add extracts; beat until blended.
Fluffy and yummy. I made it using the swiss meringue method, dissolving the sugar into the egg over double boiler then taking it off heat and beating it in the stand mixer instead and it turned out fine.