1. Preheat oven to 200°F (95°C). Line two large baking sheets with parchment paper.

2. Ensure all equipment (bowls, whisks, spatulas) is spotlessly clean and completely dry. Wipe with lemon juice, then dry thoroughly.

3. Separate eggs carefully when cold, ensuring no yolk contaminates whites. Let whites come to room temperature for 30 minutes.

4. In a large clean mixing bowl, combine room temperature egg whites, cream of tartar, and salt.

5. Beat on medium speed until whites become frothy and opaque, about 1-2 minutes.

6. Increase speed to medium-high and gradually add superfine sugar, one tablespoon at a time, allowing 10-15 seconds between additions.

7. Once all sugar is incorporated, increase speed to high and beat for 5-7 minutes until stiff, glossy peaks form.

8. Test by lifting whisk—peaks should stand straight up. Rub small amount between fingers—should feel smooth, not gritty.

9. Add vanilla and almond extract in final 30 seconds of beating.

10. Transfer meringue to piping bag fitted with large star or round tip (or ziplock bag with 3/4-inch corner cut).

11. Pipe kisses, swirls, or rounds about 1 inch apart on prepared baking sheets.

12. Bake for 1.5 to 2 hours until meringues lift cleanly from parchment and feel dry to touch. They should not brown at all.

13. Turn off oven and crack door open slightly. Let cool completely in oven for at least 1 hour or overnight.

14. Once completely cool, melt dark chocolate with coconut oil in double boiler or microwave in 20-second intervals, stirring until smooth.

15. Dip bottom third of each meringue into melted chocolate, allowing excess to drip off.

16. Place on parchment paper and let chocolate set at room temperature for 30 minutes (or refrigerate for 10 minutes).