2 lg. egg whites
3/4 c. sugar
1 c. chocolate chips

Preheat oven to 375 degrees. Using a deep metal bowl, beat egg whites until they stand in stiff peaks. Beating constantly, add sugar 2 tablespoons at a time until mixture stands in stiff, glossy peaks. Fold in chocolate chips. Drop by teaspoonfuls onto cookie sheets. Turn off oven and let meringues dry in it several hours or overnight. Store in airtight container. Makes 40 to 50.