3 egg whites, at room temperature

¼ tsp. cream of tartar

¾ cup superfine sugar

½ tsp. vanilla extract

½ cup mini chocolate chips * optional if sensitive to chocolate

• Preheat oven to 200 degrees.
• In medium bowl, blend egg whites and cream of tartar with electric mixer on medium high speed for about 2 minutes or until soft peaks form. (The mixture will be able to curl when you pull up the beater.)
• Slowly add sugar to egg white mixture about ¼ cup at a time until blended.
• Fold in chocolate chips-if using-and drop meringues by heaping teaspoon on to non-stick skillet about 2 inches apart.
• Place in oven for 3 hours until crisp.  Enjoy when cooled, ideally the first day of baking, but may be stored in airtight container for a week.