Preheat your oven to 110°C (about 230°F) and line a baking tray with parchment paper.

In a clean bowl, beat the egg whites and cream of tartar until soft peaks form, then gradually add the sugar and mix in the vanilla extract.

Spoon dollops of the meringue onto the prepared tray, smoothing the tops and sprinkling sliced almonds on half of the discs.

Bake the meringues for about an hour, then turn off the oven and leave them to cool completely inside.

Once cooled, spread whipped cream on the plain meringue discs and top with the almond-topped halves to create sandwiches. Dust with icing sugar before serving.