Move oven rack to lowest position. Heat oven to 375°. Line 3 muffin/cupcake tins with paper liners and set aside. Cut recipe in half for a smaller quantity of cupcakes.
In a medium bowl, whisk together powdered sugar and cake flour; set aside. In the bowl of a stand mixer, beat egg whites and cream of tartar on medium speed until foamy. Make sure your bowl and beaters are clean and dry, as even a bit of grease or egg yolk will prevent egg whites from beating properly. Beat in granulated sugar on high speed, 2 tablespoons at a time, adding vanilla, almond extract and salt with the last addition of sugar. Continue beating until stiff and glossy. Do not under beat. Now you have meringue!
Sprinkle sugar-flour mixture, 1/4 cup at a time, over meringue, gently folding it in by hand with a rubber spatula just until sugar-flour mixture disappears. Overfolding can break down the egg whites and result in a compact cake. Then gently fold in mini chocolate chips. Divide batter between 36 cupcake liners, filling each liner a bit more than 3/4 full. A medium scoop works great for this.
Bake 18 to 20 minutes, or until cupcake tops feel dry and spring back when touched lightly. A toothpick should also come out dry when poked into the center. If you make the full recipe and have 3 pans in the oven at the same time, you may need to rotate pans halfway through for even baking. Remove from oven and let cupcakes cool in the pans for about 10 minutes. Then remove to a wire rack to cool completely.