2	extra large egg whites, at room temperature

1/8	teaspoon (0.6 ml) cream of tartar

1	tablespoon (15 ml) honey

1/2	teaspoon (2.5 ml) almond extract

2	tablespoons (28 g) semisweet chocolate morsels

1. Preheat oven to 375°F (190°C). Line a baking sheet with baking parchment. Position a oven rack in the middle of the oven.
2. In a medium bowl and using an electric mixer, beat egg whites and cream of tartar until foamy. Beat in honey and almond extract until egg whites form stiff peaks. Drop by tablespoons onto prepared baking sheet.
3. Place the baking sheet on the middle oven shelf. Close the oven door immediately and turn the oven off. Leave the baking sheet in the oven for 1 1/2 hours (do not open the oven door during this period). Transfer meringue kisses to a wire rack.
4. Place chocolate morsels in a microwave-safe plastic bag. Microwave on HIGH for 1 to 1 1/2 minutes, until chocolate is melted. Snip one corner of the bag and drizzle the chocolate over meringue kisses with zigzag motions.