semisweet chocolate chips
white chocolate baking bars, chopped
1Preheat oven to 200 degrees.
2Line baking sheets with parchment paper.
3In large mixer bowl, combine egg whites and cream of tartar.
4Beat at highest speed of electric mixer until mixture is just frothy.
5Add sugar, 1 tablespoon at a time, beating well after each addition.
6Beat until stiff peaks form, then add vanilla; beat 1 minute.
7Fold in chocolate chips and drop mixture by teaspoonfuls, 1" apart, onto prepared baking sheets.
8Bake 2 hours or until meringues are thoroughly dry to touch but not browned, rotating baking sheets halfway through baking.
9Turn off heat and leave in closed oven 3-4 hours or until completely dry.
10Remove from oven and cool completely.
11Carefully remove from parchment.
12Melt white chocolate in top of double boiler over hot, not boiling, water.
13Stir constantly until chocolate melts.
14Dip top of each cookie into melted chocolate, if desired.
15Place on waxed paper to dry.
16Store at room temperature in tightly covered containers--makes about 6 dozen cookies.