1. Prepare the Crust:

1. Preheat oven to 200°F (95°C). Line two large baking sheets with parchment paper.
2. In a very clean, dry bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually add the sugar, a tablespoon at a time, beating on high speed until stiff, glossy peaks form. Beat in the vanilla extract.
3. Gently fold the chopped almonds into the meringue. Spoon the mixture into a piping bag fitted with a large star tip. Pipe 3-inch wreath shapes onto the prepared baking sheets. Decorate with sprinkles if desired.
4. Bake for 1.5 hours, or until the meringues are dry and firm to the touch. Turn the oven off and let the meringues cool completely inside the oven with the door closed for at least 2 hours.