Low-guilt chocolate chip meringue cookies: Whip 4 egg whites and 1/4 teaspoon cream of tarter until soft peaks form. Add 3/4 cup of sugar, just a little at a time until well incorporated. Add 1/2 teaspoon vanilla extract and continue beating until stiff peaks form and it’s glossy. Fold in 3/4 cup chocolate chips. Drop by spoonfuls onto a silpat and bake at 300 for 40 minutes or so. YUM. Like little mini smores minus the graham cracker part. Delicious and much lower carb (and guilt) than regular cookies. AND very easy to make.