1. Using a hand held egg beater with the whisk attachment or Kitchen Aide, whisk the egg whites until foamy.

2. Gradually add the granulated sugar and tartar powder until very soft peaks form.

3. Place the bowl over a pot of simmering water and using a hand whisk, whisk the egg whites until the sugar is completely dissolved. Note: The tip here is continuos whisking or else you will have scrambled eggs.

4. Transfer the bowl back to the hand held egg beater or Kitchen Aide, and beat the batter until stiff peaks form. You can add your choice of food coloring here as well.

Step 5. Line chocolate chips on parchment paper or silpat. Leave about 2 inch of space in between.

Step 6. Prepare a piping bag with open star piping tip (1M or 1B). Fill piping bag with meringue batter and pipe small dollops over chocolate chips.

Step 7. Bake at 175 degrees for 1 1/2 hours. Allow meringues to come to room temperature before removing from parchment paper or silpat. Store in an air tight container.