Vanilla-Chocolate Chip Meringues

Preheat oven to 200°F and line a baking sheet with parchment paper. Set aside.

Whisk together powdered sugar and cornstarch in a small bowl. Set aside.

Beat egg whites in a large mixer bowl at medium speed until frothy; add cream of tartar and continue beating until foamy. Increase speed to medium-high and beat until whites hold soft peaks. Continue beating while gradually adding sugar mixture a tablespoon at a time, until mixture is firm and glossy. Add vanilla and mix briefly. Then gently fold in chocolate chips.

Using two spoons, gently spoon batter onto the prepared baking sheet. Bake for 1 1/2 to 1 3/4 hours, rotating baking sheet halfway through, until meringues are dry and firm to the touch. Then turn the oven off and let meringues cool in the oven for 1 hour. Serve immediately, or store up to 1 week in an airtight container between layers of parchment.

Adapted from Fine Cooking.