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Preheat oven to 225 degrees F. Line 2 bakings sheets with parchment paper or silicone baking mats.
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Separate the eggs, putting the whites into a large, supremely clean bowl. Reserve the yolks for another use.
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Add the cream of tartar and salt to the egg whites. Beat the whites in a stand up or electric mixer on medium speed until they form soft peaks
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With the mixer running, gradually add the sugar, taking about 1 minute to add it. Add the vanilla and turn the speed to high, beating the whites to stiff peaks, about 1 more minute.
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Use a rubber spatula to fold the chocolate chips into the whites.
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Drop generous spoonfuls of the eggs whites (just shy of 1/4 cup) onto the baking sheets.
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Bake until firm and dry with a pale brown cast to the exterior, about 1 1/2 hours.