About two hours before the overnight baking, place 6 egg whites in a large bowl and let stand to reach room temperature.
Heat oven to 450. Butter only the bottom of 9" tube pan.
When eggs have reached room temp add cream of tartar and salt. Beat with mixer until egg whites are foamy.
Gradually add sugar, a little at a time, beating well after each addition.
Add vanilla and almond extract and a few small drops of red food coloring. Continue beating until meringue forms stiff glossy peaks.
Spread mixture evenly in tube pan or bundt pan.
Place tube or bundt pan in pre-heated oven. TURN OFF HEAT IMMEDIATELY. Let stand in oven overnight. Next morning loosen edge of torte with a sharp thin knife and turn onto platter. Torte will settle a bit.
To serve, frost torte with whipped heavy cream or cool whip. Top with raspberries or strawberries. I usually use raspberries and add fresh mint leaves