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Fill a pot with about 1-2 inches of water and place a heat-safe bowl over the top, making sure that the bottom of the bowl is not touching the water. Bring the water to a simmer.
Add in the egg whites, sugar and cream of tartar. Whisking constantly, heat the mixture to about 160˚F (70˚C), until the sugar is completely dissolved and the mixture is thick and foamy.
Remove from heat and transfer the egg whites to a larger mixing bowl. Add in the vanilla bean paste, imitation vanilla, almond extract and salt. Using an electric mixer (or a stand mixer fitted with the whisk attachment), beat on medium-high speed until stiff peaks form. This usually takes about 5-7 minutes.
Make sure it's completely cool before transferring to jar or container. Keep this stored in an airtight container in the refrigerator for up to one week.