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1
Preheat the oven to 300*F. Line 2 cookie sheets with parchment or wax paper.
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2
With an electric mixer, beat the egg whites and salt on high speed until soft peaks form.
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3
Continue mixing on high speed while adding 1/2 cup of the sugar.
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4
Add the remaining sugar by the tablespoon.
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5
Beat for another 1-2 minutes, until the mixture is stiff and shiny.
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6
Using a rubber spatula, carefully fold in the almonds.
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7
Drop the meringue batter by the spoonful onto the cookie sheets.
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8
Flatten each cookie slightly with the back of a spoon.
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9
Bake until pale golden, about 30 to 40 minutes.
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10
Let cool.
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11
Place the chocolate in a heatproof container and melt it over a simmering pot of water.
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12
Remove the chocolate from the heat.
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13
Line two cookie sheets with fresh parchment or waxed paper.
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14
One at a time, dip the bottoms of the meringues into the melted chocolate, let the excess chocolate drain off and place the chocolate-dipped meringues on the prepared cookie sheets.
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15
Refrigerate for 1 hour or until the chocolate is set.
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16
Store at room temperature in an airtight container.
