Chocolate Chip Meringue Cookies (Gluten-free and Dairy-Free)

Special Equipment Needed
-hand mixer for beating the meringue

3 egg whites (save the yolks for making my Jam-Filled Butter Cookies)
3/4 tsp vanilla
1/4 tsp cream of tartar
1 C granulated sugar
1 C chocolate chips, regular or mini
Optional: 1 C toasted nuts (I like pecans)

Preheat oven to 300 degrees
-place parchment paper on (or grease) cookie sheets
-in large bowl using a mixer, beat egg whites until foamy
-add cream of tartar, beat
-add vanilla extract
-beat until soft peaks are formed
-sprinkle in granulated sugar a little at a time
-beat until stiff peaks form

-fold in chocolate chips (and nuts if using)
-drop by heaping teaspoon or tablespoons (depending on size you want) onto cookie sheets, 1 1/2 inches apart

-bake at 300 degrees for 20 minutes for slightly chewy cookies or 25 minutes for more crispy cookies
-transfer to wire rack to cool completely--they will fall apart if you try to eat them too soon (will taste good no matter what)

Makes about 3 1/2 dozen smaller cookies or 30ish bigger cookies