Heat oven to 225 degrees. Beat egg whites, salt and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beating constantly, add sugar, 2 tablespoons at a time, until whites are glossy and stand in stiff peaks.
Fold in ground almonds and vanilla. Spoon pastry bag fitted with large fluted tip. Pipe meringue onto baking sheets lines with parchment paper or aluminum foil. Sprinkle with white sparkling sugar, white nonpareils or white edible glitter. (Edible glitter is available online or from your local craft store)