These wonderful light and airy confections are complemented by the cooling flavor of mint extract. Photo credit: Georgia Johnson from Comfort of Cooking.
Preheat oven to 225°F. Line 2 large baking sheets with foil; spray foil with no stick cooking spray.
Beat egg whites in large bowl with electric mixer on medium speed until frothy. Add cream of tartar; beat until soft peaks form. Increase speed to medium-high. Add sugar, 1 tablespoon at a time, beating until sugar is dissolved and stiff peaks form. Beat in extracts until well blended. Gently stir in chocolate chips.
Drop by rounded measuring teaspoons 1 inch apart onto prepared baking sheets.
Bake both sheets of meringues at the same time for 45 minutes. Turn oven off. Let meringues stand in oven 1 hour or until completely cooled.
• Eggs separate more easily when they are warm. Place egg whites in bowl and bring to room temperature. To speed up this process, place bowl of egg whites into a slightly larger bowl containing lukewarm water.
• Make sure beater and mixing bowl are spotlessly clean. Any grease in the mixture will deflate meringue.
• Do not make meringues during humid weather. Moisture will prevent egg whites from forming stiff peaks.
• For best results, bake meringues on baking sheets lined with nonstick foil. Or bake on foil-lined baking sheets sprayed with no stick cooking spray.
• To make different shapes of meringue, spoon meringue mixture into large resealable plastic bag. Snip off a corner of the bag and gently squeeze to pipe meringue onto baking sheets. Pipe into various shapes, such as hearts, "kisses," letters, numbers, etc.