2 egg whites
1/2 tsp cream of tartar
2/3 cup sugar
1 tsp vanilla
1 cup dark chocolate and mint chips

Preheat the oven to 350 degrees
Prep: With an electric mixer, beat eggs until foamy. Add cream of tartar and beat until fluffy. Add sugar gradually, when halfway through sugar add vanilla. Add rest of sugar and beat until the mix is very shiny and tight. Fold in the chocolate and mint chips. Spray cookie sheets with non stick cooking spray. Drop teaspoon size mounds onto the cookie sheets one inch apart.
Cook: Place cookie sheets in preheated oven and shut the oven off. Leave UNDISTURBED, don't open that door, for at least two hours. I like to leave them over night even.

This is originally an Emeril Lagasse recipe. I took the nuts out since it was at school and the fear of allergies is there and we tried the mint chips and loved them. We also tried white chocolate chips which were great as well.