Almond Meringue Bark

Preheat oven to 225°. Line a baking sheet with parchment paper; set aside. In a small bowl, whisk together sugar and cornstarch; set aside.

In a medium bowl, beat egg whites and salt with an electric mixer on medium-high speed until soft peaks form (tips curl).

Gradually add sugar mixture to the egg whites, 1 tablespoon at a time, beating on medium-high. Once all the sugar has been added, increase speed to high; beat until stiff and glossy. Beat in vanilla.

Spread meringue onto the prepared baking sheet to about 1/4-inch thickness (12x8-inch rectangle). Sprinkle with almonds.

Bake for 1 1/2 hours or until meringue is dry and crisp. Let cool completely on baking sheet on a wire rack. Break into pieces. Store in an airtight container at room temperature in a very cool, dry place for up to 1 week.