Preheat oven to 275 degrees. Cover a large cookie sheet with ungreased heavy brown paper. Beat egg whites with cream of tartar and salt until they are stiff but not dry. Add sugar 1 Tablespoon at a time, beating well after each addition. Fold in vanilla and silvered almonds. Drop meringue from a teaspoon or Tablespoon onto the prepared cookie sheet. Bake until lightly browned, 50 to 60 minutes. Remove from oven and take the meringues off of the pan immediately. Cool before serving.
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