Prepare the Meringue

1. Preheat the Oven: Preheat your oven to 225°F (110°C) and line two baking sheets with parchment paper or silicone baking mats.
2. Whip the Egg Whites: In a clean mixing bowl, beat the egg whites with an electric mixer or stand mixer on medium speed until they begin to foam. Add a pinch of salt to help stabilize the whites.
3. Add Sugar Slowly: Gradually add the sugar, one tablespoon at a time, while continuing to beat the egg whites on high speed. Once all the sugar has been added, continue beating for about 5-7 minutes until the meringue forms stiff, glossy peaks.
4. Add Vanilla: Gently fold in the vanilla extract.
5. Fold in Chocolate Chips: Carefully fold in the mini chocolate chips, being careful not to deflate the meringue too much.

Form the Cookies

1. Scoop the Meringue: Using a spoon or a cookie scoop, drop spoonfuls of the meringue onto the prepared baking sheets, spacing them about 1 inch apart.
2. Shape the Cookies: If you prefer, you can shape the meringue into small peaks by gently pressing the back of the spoon into the tops of the mounds.
3. Bake: Bake in the preheated oven for 1 hour, or until the meringues are dry to the touch and can easily lift off the baking sheet.
4. Cool Completely: Turn off the oven and leave the meringues in the oven to cool for at least 1 hour, or until completely cool and crisp.