Instructions

• Preheat the oven to 300°F (150°C). Line one or more baking sheets with parchment paper.
• Ensure your mixing bowl and beaters are completely clean and dry. Have 6–7 room-temperature egg whites ready.
• In the mixing bowl, combine the egg whites, ½ teaspoon cream of tartar, and ½ teaspoon salt. Beat on high speed until soft peaks form.
• With the mixer running, add 2 cups sugar one tablespoon at a time, pausing a few seconds between additions. Continue beating until stiff, glossy peaks form and the sugar is fully dissolved (rub a small amount between your fingers—no grit).
• Add 1 tablespoon vanilla and beat on low just to incorporate.
• Sift ½ cup unsweetened cocoa over the meringue and mix on low speed until the cocoa is evenly incorporated and the color is uniform. Do not overbeat.
• Gently fold in 1½ cups chocolate chips with a spatula until evenly distributed.
• Use a rounded tablespoon to drop meringue portions onto the prepared parchment, spacing them about 1 inch apart.
• Bake at 300°F for about 40 minutes for meringues with chewy centers. For crisp meringues, bake longer—check after about 50 minutes and continue until they reach your desired dryness.
• Remove from the oven and let the meringues cool completely on the baking sheet.
• Once completely cool, store the meringues in an airtight container.