Preheat the oven to 110oC/225oF/Gas
1/4. Grease and flour two large baking sheets.
Beat the egg whites and salt in a
metal bowl. When they start to form soft peaks, add half the sugar and
continue beating until the mixture holds stiff peaks.
With a large metal spoon, fold in the
remaining sugar and vanilla or almond essence, if using.
Pipe or spoon the meringue mixture on
to the baking sheets. Bake for 2 hours, turn off the oven.
Loosen the meringues, invert, and set
in another place on the sheets to prevent sticking.
Leave in the oven until cool. Whip the
cream and use to fill the meringues.