3 egg whites

1/4 tsp. cream of tartar

1/8 tsp. salt

1/2 tbsp. vanilla

3/4 cup mini chocolate chips

2/3 cup superfine sugar

Preheat the oven to 250°F.

In a completely clean residue-free large glass or metal mixing bowl, using a handheld mixer or stand mixer fitted with a whisk attachment, beat the egg whites, cream of tartar, and salt together on high speed until soft peaks form.

With the mixer running on high speed, slowly add the sugar one spoonful at a time and beat until stiff glossy peaks form.

Gently fold in chocolate chips by hand until combined.

Load meringue into piping bag and pipe 1.5 inch cookies on baking tray lined with parchment paper. Alternatively, dish out spoonfuls of meringue onto baking tray.

Sprinkle and/or place additional chocolate chips on top of meringue cookies.

Bake for 1 1/2 hours. Do not open the oven while the meringues bake. Turn off the oven afterward and allow the meringues to fully cool while the oven door is closed before removing them. At least 60 minutes.