Beat the egg whites, with an electric mixer at medium speed, until frothy. Add the cream of tartar and beat to soft peaks. Continue beating and gradually add thensugar and almond extract.
Turn mixer to up to high speed and beat to glossy, stiff peaks.
Preheat oven to 200ºF (95ºC. Line two large baking sheets with parchment paper.
Transfer the whipped meringue to a piping bag fitted with a large star tip. I used Ateco #864*
Pipe 2-inch circles about an inch apart onto prepared baking sheets.
Bake for one hour. Turn off the oven and let the meringues cool in oven.
In a microwave safe container, microwave white chocolate for 10 second intervals until melted or melt on the stovetop in a double boiler.
Transfer the melted white chocolate to a squeeze bottle or a piping bag. Fill the centers of the meringue circles with white chocolate. Top each one with a pressed flower. Let chocolate set at room temperature. Do not refrigerate.