In small bowl, beat egg whites until foamy. Gradually add 2 tablespoons sugar, beating until stiff peaks form. Set aside.
In medium saucepan, combine 1/4 cup sugar, tapioca and salt; mix well. Stir in milk and egg yolks. Cook over medium heat for 10 to 15 minutes or until mixture comes to a full boil, stirring constantly.
Remove from heat; stir in vanilla. Stir in egg white mixture until well blended. Spoon into individual dessert dishes. Cool at least 30 minutes before serving. Store in refrigerator.