- 3 large egg whites
- ¼ teaspoon cream of tartar
- ½ cup sugar
- 1 cup semisweet chocolate chips
- Heat oven to 225° F.
- With an electric mixer, beat the egg whites and cream of tartar on medium until foamy. Increase speed to high and gradually add the sugar, 1 tablespoon at a time; continue to beat until stiff and glossy, 2 to 3 minutes. Fold in the chocolate chips.
- Drop mounds of the meringue mixture (each equal to 2 tablespoons) onto parchment-lined baking sheets, spacing them 1 inch apart. Bake until firm and dry, 75 to 90 minutes. Cool completely on the baking sheets.
Note: Total Time includes cooling time.