Preheat the oven to 225°F.

Melt and mix the white chocolate and cream in a pot on the stove set to low, or in the microwave in 20 second increments. You want the mixture to be just hot enough to melt. If it's too hot it will flatten your cookies! Set it aside to cool further.

In a bowl, beat your egg whites, cream of tartar and salt until light and foamy. (I used the whisk attachment for my mixer).

Continue to beat, and slowly add the sugar, making sure it's completely incorporated.

Set to low and add the vanilla and almond extract. Beat until it's glossy and stiff.

Pour your room temperature white chocolate and cream mixture over the meringue. DO NOT MIX IT IN.

You can either just use a spoon and dollop the meringue and chocolate on a parchment covered baking sheet, or you can use a piping bag and tip to make some beautiful patterns!

Bake in the oven for 45 minutes, switching the baking sheets at around 25 minutes.

Turn the oven off, and let the cookies cool inside the oven for another 30 minutes. If you pull them out too soon, they'll crack and/or deflate, no good!