Chocolate Almond Meringues

3 egg whites, room temperature
1/4 tsp cream of tartar
2 tbsp cream of tartar
1/2 cup sugar
1/4 tsp almond extract

1. Preheat oven at 150 degrees. (My oven only goes down to 170, but lower would be better.)
2. Using the fastest setting on your mixer, beat the egg whites and cream of tartar until they form stiff peaks.
3. Sift sugar and cocoa powder into mixture. Beat until combined.
4. Add almond extract and stir in.
5. If the eggs are no longer holding their stiff peaks, beat again until they do.
6. Pipe 2-3 tablespoon mounds onto cookie sheet lined with parchment paper. I find it easiest to spoon the mixture into a disposable zipper bag, seal it, and snip a corner off.
   
7. Bake for two hours. Turn cookie sheet halfway through to ensure that meringues dry evenly.
8. Leave meringues to dry overnight.

These meringues turned out chewier than I wanted. Next time, I'll store them with a desiccant packet, and perhaps try meringue powder.