Preheat the oven to 300*F. Line 2 cookie sheets with parchment or wax paper.
With an electric mixer, beat the egg whites and salt on high speed until soft peaks form.
Continue mixing on high speed while adding 1/2 cup of the sugar. Add the remaining sugar by the tablespoon. Beat for another 1-2 minutes, until the mixture is stiff and shiny.
Using a rubber spatula, carefully fold in the almonds. Drop the meringue batter by the spoonful onto the cookie sheets. Flatten each cookie slightly with the back of a spoon.
Bake until pale golden, about 30 to 40 minutes. Let cool.
Place the chocolate in a heatproof container and melt it over a simmering pot of water. Remove the chocolate from the heat.
Line two cookie sheets with fresh parchment or waxed paper. One at a time, dip the bottoms of the meringues into the melted chocolate, let the excess chocolate drain off and place the chocolate-dipped meringues on the prepared cookie sheets. Refrigerate for 1 hour or until the chocolate is set.
Store at room temperature in an airtight container.