2. With an electric mixer, beat the egg whites and salt on high speed until soft peaks form.
3. Continue mixing on high speed while adding 1/2 cup of the sugar. Add the remaining sugar by the tablespoon. Beat for another 1-2 minutes, until the mixture is stiff and shiny.
4. Drop by the spoonful onto the cookie sheets. Flatten each cookie slightly with the back of a spoon. Sprinkle the meringues evenly with the chopped walnuts.
5. Bake until pale golden, about 30 minutes. Let cool.