*Directions:

Directions:

Preheat the oven to 250°F. Cover two cookie sheets with parchment paper.

*In a large mixer bowl*place the three egg whites, the salt and the cream of tartar. Beat on high speed until soft peaks form.

Gradually add the sugar, beating until very stiff peaks form, about five minutes.

Stop the beaters and remove the bowl from the stand mixer. Using a rubber spatula, carefully fold in the chocolate chips trying not to deflate the egg white mixture.

Using a small cookie scoop or a teaspoon, drop meringue batter into one inch mounds onto your parchment lined cookie sheets.Bake the meringues for 40 - 45 minutes, or until the tops of the cookies feel dry to the touch. Reduce heat if they begin to brown.

Cool completely on a rack before removing from parchment lined cookie sheet. Then remove the cookies off the cookie sheet and onto cooling racks. I let them continue to air dry for at least an hour or longer depending on when they have become nice and firm. Then I place them in a cookie tin with the lid left ajar for the rest of the day. They will keep in the tin for a few days if the air is not too moist in your house.

Serve them to your guests alone or as an accompaniment to an ice cream or custard dessert and wait for the most astonishing compliments. You will look amazingly accomplished even though chocolate chip cookies are way harder to make than these lovely little cloudlike creations.