Step 2. Add cream of tartar to the whites and beat with an electric mixer on medium-high speed until soft peaks form. Slowly add sweetener. Continue beating until the whites are stiff and glossy. Add almond extract and beat.
Step 3. Spoon or pipe mixture into 20 to 24 large meringues.
Step 4. Bake. Then reduce oven temperature and continue to bake for another until crisp and tips are just starting to brown.