Makes 14 cookies
2 egg whites, room temperature
Preheat oven to 275 F. Line 2 cookie sheets with parchment paper.
In an electric mixer fitted with the whisk attachment, whip egg whites on high speed until foamy. Add cream of tartar and continue to whip until soft peaks form. Gradually add sugar very stiff peaks form. Mix in vanilla, then fold in chocolate chips and almonds. Drop generously sized tablespoon scoops onto prepared cookie sheets, spacing 2 inches apart.
Bake until completely firm and just slightly golden, about 45 minutes. Turn off heat and allow meringues to dry in oven for an hour. Store between layers of parchment in an airtight container in a cool, dry place up to 3 days.