Beat egg whites with vanilla, cream of tartar and salt until soft peaks form.
Beat in sugar, 1 tablespoon at a time, reserving 2 tablespoons.
Continue to beat until meringue is stiff and shiny.
Combine the reserved 2 tablespoons sugar with cocoa in a sifter and sift on top of meringue.
Carefully fold in cocoa mixture; then fold in chopped almonds.
Drop by tablespoonfuls (or use a pastry bag and star tube) onto a baking sheet that has been lined with foil or baking parchment.
Place an almond on top of each meringue.
Bake in a 200Â°(or less) oven about 1 1/2 hours or until meringues are firm and lift easily from foil.
Remove from oven and cool on baking sheet.
Store lightly covered in a dry place.