2 egg whites
1/2 c (100g) sugar
1/2 tsp vanilla
Preheat your oven to 200F (93C) and line a baking sheet with parchment paper. Fit a pastry bag with a 1/2" round tip and set aside.
Bring a small pot of water to a simmer. Place a medium-sized bowl over the top, being careful that the bowl does not touch the water. Out the egg whites and sugar in the bowl and whisk constantly, cooking until the sugar is completely dissolved. Take the bowl off of the heat and beat the egg whites with an electric mixer on high speed until stiff and shiny, about 10-15 minutes. Scrape down the sides of the bowl and add the vanilla. Whip briefly to combine.
When the meringue is finished, transfer it to a piping bag and pipe 1" kisses in rows on the parchment, about 1/2" apart (these will not spread). Transfer the baking sheet to the oven and, bake for about 1 hour and 30 minutes, until meringues are firm and lift easily from the parchment. To prevent cracking, do not open the door before 1 hour has passed. When the meringues are done, turn off the oven and crack the door, leaving the cookies inside. Allow to cool in the oven for 2 hours, then remove from sheets and store in an airtight container.
Handful of chocolate chips
Melt the chocolate in the microwave.
Pair up meringues of similar sizes.
Use a spoon/offset spatula/knife to dollop 1/4 - 1/2 tsp of the melted chocolate onto one meringue of each pair. Press together the two meringues and place on their side to set.