In a standing mixer or using a hand mixer, beat egg whites on medium-high to high speed until they form soft peaks, about 5 minutes.
Beat in the cream of tartar, salt, vanilla, almond extract, sugar, and almond meal.
Fold in chocolate chips.
Using a 2 T ice cream scoop, scoop the batter onto prepared baking sheets. Using the back of the scooper, spread the batter out so each cookie is about 3-4 inches in diameter.
Bake for 45-50 minutes.
Let cookies cool about 10 minutes. Peel the cookies from the parchment paper and enjoy!