6 egg whites
1/8 tsp cream of tartar
½ tsp salt
1 cup sugar
almond bark chocolate coating (about 10 oz)
Beat egg whites until frothy. Add cream of tartar and salt and continue to beat. Gradually add sugar and beat until very stiff peaks form. Spoon out by TBSPfuls onto a baking sheet which has been lined with parchment paper or aluminum foil and bake at 275 deg for 1 hour. Turn oven off and allow to stand without opening the door for at least one more hour or even overnight. Carefully remove from parchment or foil. Melt chocolate coating according to pkg directions. Dip each meringue into to the coating mix to cover the bottom or one half of each piece. Place on waxed paper to cool. Store in an airtight container.