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

Heat oven to 375 degrees. Beat egg whites at high speed until stiff peaks hold when beater is lifted. Beating constantly, add sugar 2 tablespoons at a time until mixture stands in stiff glossy peaks. Fold in chocolate chips. Drop by teaspoons onto ungreased cookie sheet, 1 inch apart. Put into oven; turn off heat. Let meringues dry several hours or overnight. Remove with spatula. Store in airtight container at room temperature. Makes 50.