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Preheat oven to 275° F. Line 2 cookie sheets with parchment or brown paper. Beat egg whites, cream of tartar, and salt in a large bowl until frothy. Gradually add sugar, beating constantly until stiff peaks form, approximately 10 minutes. Beat in vanilla. Spoon half of meringue onto each prepared pan and shape into one 9-inch circle per pan. Slightly build up the sides of each meringue with the back of the spoon. Bake at 275° F. for 1 hour and 15 minutes. Turn off the oven; leave meringues in closed oven for 2 more hours. Remove from oven. Cool completely. Remove from paper. If desired, meringues can be made in advance. Store in an airtight container at room temperature for up to 2 days or freeze up to 1 month.
For filling, combine half-and-half and pudding mix in a medium bowl . Beat on low for about 1 minute and stir in almond extract.
To assemble, place 1 meringue on a large serving plate. Spread filling to edges of meringue; top with second meringue. Arrange strawberries over the top. Brush melted currant jelly over the berries for added sparkle. Chill for at least 2 hours to soften meringues. Cut in wedges to serve.