Preheat oven to 200 degrees. Lightly coat a parchment-lined baking sheet with cooking spray. Whisk egg whites and sugar in a heatproof mixer bowl set over a pan of simmering water until sugar dissolves and mixture is warm. Place bowl on mixer stand, add cream of tartar, and whisk on high until mixture is cooled, about 10 minutes. Beat in almond extract.
Transfer mixture to a pastry bag with an open star tip (such as Ateco #826). Pipe kisses onto sheet, 1 inch apart. Sprinkle a tiny amount of ground coffee on top of each kiss. Bake until firm and easily removed, 1 1/2 to 2 hours.
Meringues may be stored in airtight containers until ready to serve, up to 1 day.