Step 1

Let the egg whites come to room temperature.

Step 2

When separating the egg whites and yolks, be very careful not to get any egg yolk in the whites. Otherwise, it may be difficult to make the meringue.

Step 3

Beat the egg whites until frothy and add the cream of tartar. Continue beating for another 15-20 seconds.

Step 4

Add the sugar, 1 tbsp. at a time until all sugar is incorporated.

Step 5

Continue beating until stiff peaks form.

Step 6

Mix in the almond extract.

Step 7

Preheat the oven to 225F degrees.

Step 8

Line 2 baking sheets with parchment paper.

Step 9

Put the meringue mixture in a pastry bag with a regular tip, and make meringues 1-2" in diameter, with a swirl on top (see photos in body of post above).

Step 10

Bake for 1 hour, turn off heat, and leave meringues in the closed oven for several hours or overnight.