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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.