2 egg whites, at room temperature
1/4 t. cream of tartar
1/2 c. granulated sugar
1/2 c. chocolate chip cookies (optional)
Preheat oven to 225 F.
In a small mixing bowl, beat egg whites with cream of tartar on high speed until foamy.
Add sugar, 2 T. at a time, beating consistently until sugar is completely dissolved and egg whites are glossy and stand in stiff peaks.
Gently fold in optional chocolate chips.
Drop round spoonfuls of meringue or pipe through a pastry tube, 1 inch apart, on a waxed paper lined cookie sheet.
Bake until firm and easily lifted off of the waxed paper, about 1 hour.
Turn off the oven and let the cookies stand in oven with door closed until cool, dry, and crisp, for at least an hour.
Store in an airtight container.
Makes about 24 meringues.