Line cookie sheets with parchment paper or non-stick mats.

Preheat the oven to 300F. Position racks in the upper and lower thirds of the oven.

Combine the egg whites and cream of tartar in a clean, dry mixer bowl. Beat at medium-high speed with a stand mixer (or high speed with a hand-held mixer) until the egg whites are creamy (instead of translucent) and hold soft peaks.

Continue to beat on medium-high speed, and add the sugar a little at a time, taking several minutes. The mixture should stand at very stiff peaks when the beaters are lifted.

Using a rubber spatula, fold in the chocolate chips.

Drop heaping tablespoons of meringue about 1 inch apart on the prepared cookie sheets. They spread very little while baking. Top each meringue with several chocolate chips.

Bake 10 to 15 minutes, till they begin to turn slightly golden.

Rotate the pans top to bottom and front to back, and lower the oven down to 200F. Bake for an additional 1 ½ hours.

Then, turn the oven off but leave the meringues inside to cool. Let them cool off completely before storing or packaging, but I highly advise trying one while they're still warm. Delicious! May be stored for up to 2 weeks inside an airtight container.