Preheat oven to 200°. Cover baking sheet with parchment paper or Silpat; set aside.

With you electric mixer, beat egg whites on high speed until foamy. Add cream of tartar and salt, then beat until soft peaks form. Gradually add small amounts of sugar and then beat until stiff peaks form . Be careful not overbeat.

With a spatula, carefully fold in almond extract and the chopped chocolate.

With an ice cream scoop or spoon, drop about a tablespoonful onto the prepared baking sheet.

Bake for 2 hours or until dry. *Meringues are done when the surface is dry and may be removed from paper without sticking to your fingers.

Leave the meringues in and turn the oven off. Let sit for about 1 hour or until cooled and crisp.

Remove from oven and gently remove the meringues from the paper and transfer to wire rack to finish cooling.

Dip half of each meringue into the melted chocolate, then place on wire rack to dry.

Store in an airtight container. Enjoy!

*gluten-free