Preheat the oven to 350 degrees.
Into sifter add 1/2 of your powdered sugar (6 tbsp of sugar) & gluten free flour. Sift through 4 times. Add salt & mix together. Set aside.
To make meringue: Add egg whites, water, cream of tartar and vanilla extract. Beat on medium speed while gradually adding in the remaining 6 tbsp of sugar.
When all sugar is added beat on high for 2-3 minutes until stiff peaks form and your meringue is glossy.
Gently fold flour mixture into meringue in 4 batches. Do this quickly so meringue does not loose shape.
Spray mini cake pan with baking cooking spray so your angel food cake does not stick to sides when complete.
Add meringue mixture into mini cake pan. Fill to top. Run a knife through your mini cakes to remove air pockets that may have formed & smooth out the top of the cakes.
Bake in oven for 30-35 minutes until the cakes are spongey to the touch & light brown on top.
When completely cooked place your cake pan onto cooling rack upside down. Allow to cool for 1 full hour before removing from the pans.
When cakes have cooled remove from cake pan. Garnish with whipped cream and fresh fruit. Serve & enjoy!