Let the egg whites come to room temperature.
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.
Beat the egg whites until frothy and add the cream of tartar. Continue beating for another 15-20 seconds.
Add the sugar, 1 tbsp. at a time until all sugar is incorporated.
Continue beating until stiff peaks form.
Mix in the almond extract.
Preheat the oven to 225F degrees.
Line 2 baking sheets with parchment paper.
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).
Bake for 1 hour, turn off heat, and leave meringues in the closed oven for several hours or overnight.