From the kitchen of Jennifer L. Jackson
6 egg whites
½ teaspoon cream of tartar
1 to 1½ cups sugar
1 cup semisweet chocolate chips
Heat oven to 250º F oven. Line cookie sheets with parchment paper. Set aside.
Bring egg whites to room temperature before making cookies in order to produce the greatest volume when beating.
In a medium mixing bowl, combine egg whites and cream of tartar. Beat at high speed with electric mixer until soft peaks begin to form. Add sugar gradually (about 1 tablespoon at a time), while beating at the highest speed of the electric mixer. Beat until stiff peaks form.
Fold in chocolate chips
Drop meringue mixture by rounded teaspoons onto the cookie sheets with parchment paper. Bake for 25-30 minutes, or until dry. Cookies should remain white. If they start to toast, turn down the heat and bake until dry. I prefer to turn off the oven when complete and let the cookies completely dry out in the residual heat of the oven overnight (I generally bake these cookies at night).
Makes about 50 cookies