Preheat oven to 175F. Line two baking sheets with parchment paper or Silpats and set aside.

In the bowl of a standup mixer with a whisk attachment, beat egg whites until soft peaks form. Add a few Tbsp. of the sugar in and whisk at low speed.

Increase speed and gradually add the sugar in one spoonful at a time. Continue until the egg whites have a glossy finish and hold stiff peaks. Remove the bowl from the mixer and fold in the chocolate chips.

Using a very large pastry bag or in two batches with a plain tip, fill the bag with the meringue. Pipe small mounds about 1 1/2" onto the prepared baking sheets about 1" apart.

Bake meringues until completely dried out, be careful not to brown them. You may want to rotate the baking pans to prevent this. Bake for 2 1/2-3 hours.

Transfer to a cooling rack and cool completely. Store in an airtight container for up to 1 week.