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Beat egg whites, salt, cream of tartar and vanilla until soft peaks form. Add sugar gradually, beating until peaks are stiff. Fold in chocolate chips and nuts. Cover cookie sheet with brown wrapping paper. Drop mixture on by rounded teaspoonful. Bake at 300ºF. for about 25 minutes. Cool slightly before removing from pan.

Chocolate Meringues 1b

3 egg whites, room temperature
1/4 tsp. cream of tartar
6 tbsp. sugar
1/4 c. cocoa
2 tsp. almond extract
1 c. crumbled, shredded wheat biscuits

Preheat oven to 275ºF. Combine egg whites with cream of tartar in medium bowl. Beat on high until stiff. Gradually add 3 tablespoons sugar. Beat until stiff peaks form. Mix remaining sugar with cocoa. Gently fold into egg whites. Fold in almond extract and shredded wheat. Drop by teaspoons onto ungreased cookie sheet. Bake at 275ºF. for 45 minutes or until dry and set. About 30 cookies, teaspoon size.

Chocolate Chip Meringues 1c

2 egg whites
2 mL (1/2 tsp.) vanilla
2 mL (1/2 tsp.) vinegar
50 mL (1/4 c.) sugar
125 mL (1/2 c.) chocolate chips
Cookie sheets
Aluminum foil
Glass bowl
Measuring cups and spoons
Mixer or wire whisk
Spoon

Take the eggs out of refrigerator so that they'll warm up to room temperature. Preheat oven to 120ºC. (250ºF.) Cover the cookie sheets with aluminum foil, shiny side up. Place the egg whites, vanilla and vinegar in the bowl. Using the mixer or wire whisk, whip the mixture until it's white and foamy. Beat in the sugar a little at a time until you've added it all. Keep whipping the mixture until it's stiff and glossy. Lightly stir in chocolate chips.  Drop the batter by spoonfuls onto the cookie sheets and bake for about one hour, until light brown. Let them cool before removing from sheets. Makes 24 cookies.