Put egg whites, (optional) cream of tartar and salt into a roomy mixing bowl.
(Optional) Whisk the egg whites for 1-2 minutes until they have consistent fine bubbles. No need to take them all the way to meringue but the lighter and fluffier the whites are the nicer the cakes will be. The cream of tartar makes this process go way faster. If you're not going to whisk them there's no need to add the Cream of Tartar.
Whisk in the cornstarch.
Fry in a deep layer of 60% clarified butter/40% stearic acid on medium high until browned one one side, 2-3 minutes. Flip and cook for one more minute.
That's the whole recipe!
