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Preheat the oven to 350ºF (180ºC). Line a baking sheet with parchment paper.
In a stand mixer fitted with the whisk attachment, whip the egg whites, vanilla extract, and salt on medium until foamy.
Gradually add the sugar, whipping until stiff glossy peaks form.
Gently fold in the dark chocolate and almonds until just combined.
Using a spoon, scoop out the mixture into small mounds on the prepared baking sheet.
Bake for 12 to 15 minutes or until golden.
Let cool fully on the baking sheets before removing with a spatula.
Store the cookies at room temperature for up to 2 weeks.