Preheat oven to 250 degrees F. Line a baking sheet with parchment paper and set aside. Place egg
whites and cream of tartar in a clean, dry bowl of a stand mixer
and beat until foamy. Add sugar and almond extract
beat until meringues hold soft peaks, about 3 minutes. Fold in chocolate gently until just incorporated. Using a pastry bag
or a sealable plastic bag with the corner snipped off, pipe meringue
by the tablespoon onto cookie
sheets. Bake for 40 minutes, then remove from oven and let cool completely before removing from parchment paper. Transfer to an airtight container.
*You can make your own superfine sugar
by placing sugar in a food processor
and processing on high for 30 to 45 seconds.