Using an electric mixer beat egg whites, cream of tartar, almond extract and salt until the eggs form soft peaks. While continuing to beat, add Splenda one tablespoon at a time. Continue to beat for until eggs form stiff peaks.
Sift cornstarch over and gently fold in the almonds into the egg mixture. Make sure you have a nice even distribution.
To make the meringues, you can drop the batter in rounded tablespoons onto the parchment about one inch apart.
Place baking sheets into the oven and bake one hour. Rotating cookie sheets front to back and . If one sheet is above the other in your oven (not side-to-side) then flip the sheets as well. Continue baking until the meringues are dry, about an additional hour.
Remove the baking sheets from the oven and allow the meringues to completely cool before removing them from the parchment.
Store in an air tight container for up to one week.