Step 1

In a large bowl, use an electric mixer to beat the egg whites, salt, cream of tartar, mint extract, and food coloring until soft peaks form.

Step 2

Gradually add the sugar a tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes.

Step 3

Very gently fold the chocolate chips into the mixture.

Step 4

Drop by rounded teaspoonfuls 2 inches apart onto a baking sheet lined with parchment paper. Bake for 40-45 minutes or until firm to the touch.

Step 5

Turn the oven off and leave the meringues in the oven for 90 minutes.

Step 6

Transfer the meringues to wire racks and then store them in an airtight container.