Line 2 baking sheets with parchment paper and draw (2) 9” circles on each piece of parchment paper – OR – use a stainless pastry ring
Beat egg whites until foamy
Add salt, cream of tartar and vanilla extract and beat until soft peaks form
Gradually add sugar and beat 8-10 minutes until stiff peaks form
Stop beating and gently fold in almonds with a spatula
Pipe the meringue in circular fashion with a pastry bag large round tip using about 1/4 of the meringue for each crust. Smooth with a cake icing spatula to make round crusts
Bake for 2-1/2 hours, turn off the heat, leaving them in oven until they cool overnight. Do NOT open oven door until ready to use!
In preparation for making the Chantilly cream filling, place a standing mixer bowl and whipper attachment in the freezer