Pre-heat the oven to 90°C/200°F. The key to creating the perfect meringues is to bake them low and slow.
Wipe a large bowl and the whisk attachment of a stand mixer with a paper towel with a few drops of lemon juice. This eliminates any grease. Put the egg whites in the bowl and whisk until foamy, about 30 sec. Add the cream of tartar and whisk again on medium speed for about 1 min. or until soft peaks form. Increase the speed to high and add one tablespoon of sugar at a time, mixing well in between each spoon full. Beat until thick and glossy. Add the almond extract and whisk for another 30 sec.
Use a large round decorating tip and fill a piping bag with the mixture and pipe it on a baking sheet lined with parchment paper. Hold the piping bag up straight to form the perfect meringue and continue to pipe until you get a size of about 5-cm/2-in.
Bake for 90 min. at 90°C/200°F, making sure you don’t open the door as this will let heat escape. Once the time is up, turn off the oven but leave the meringues in there for a further 1 hr. This will create a perfect crisp outside with a soft chewy center.
Melt your desired choice of chocolate in a heatproof bowl over boiling water and allow it to cool a little. Pour the sprinkles on a shallow plate. Carefully dip the meringues in the chocolate and then straight in the sprinkles, put on a clean baking sheet with fresh parchment paper. Repeat until all the meringues are done. Allow to set for about 30 min.