3 egg whites, room temperature
1/8 tsp. cream of tartar
1/8 tsp. salt
3/4 c. sugar
1 tsp. vanilla extract
12 oz. pkg. semi-sweet chocolate chips

Preheat oven to 300 degrees and position over racks in top and bottom thirds of oven. Line 2 baking pans with parchment or wax paper. In large, grease-free bowl, beat egg whites, cream of tartar, and salt with electric mixer. Beat until whites begin to form soft peaks. A tablespoon at a time, slowly add the sugar. Continue beating 2 minutes or until egg white mixture forms stiff, shiny peaks. Using a large rubber spatula, gently fold the vanilla and chocolate chips into the meringue. Spoon half the meringue into a pastry bag with 1 inch opening. Put small dabs of meringue under each corner of paper on baking sheets, to hold it in place. Pipe 1 inch kisses on both sheets or using spoon place 1 inch size dab of meringue onto sheet, pulling up to form a peaked tip.

Bake the kisses for about 25 minutes or until their tips are just beginning to brown. They should feel firm if gently touched. Remove kisses from paper and cool on wire racks. Handle carefully as they are fragile while hot. When completely cool, serve immediately or store in air-tight containers. Makes about 4 dozen.