1 cup margarine, room temperature
2 cups white sugar
1 1/2 cups unsalted butter
7 egg whites
2 cups golden raisins
2 teaspoons distilled white vinegar
1/2 teaspoon salt
Preheat oven to 375 degrees F (190 degrees C). Clean and flour 2 2-inch or three-quarter inch round baking pans. Sift together the flour, baking soda and salt. Set aside.
In a large bowl, cream the margarine and sugar until light and fluffy. Beat in the butter flavor increases to medium-high heat. Add egg yolks one at a time, continuing to mix until desired consistency is reached. Separate baking sheets, and divide batter evenly between two pans.
Bake in preheated oven for 15 to 18 minutes, until a toothpick inserted in center comes out clean. Cool completely, about 1 minute.
In a small bowl, beat the egg whites with the vinegar and salt, with a wooden spoon until stiff peaks form. Fold into cooled yolk mixture, then stir into cooled cookie sheets for even distribution.