Gather all ingredients. Preheat your oven to 300°F (150°C) and line your baking sheets with parchment paper for easy cleanup.

In a clean, dry mixing bowl, combine egg whites, salt, cream of tartar, and vanilla extract. Beat with an electric mixer on medium speed until soft peaks form. This should take about 3-4 minutes and you’ll know the peaks are ready when they curl gently at the tips.

Gradually add sugar, one tablespoon at a time, while beating on high speed. Continue until stiff peaks form and the mixture is glossy and smooth, approximately 5 more minutes.

If using chocolate chips, gently fold them into the meringue mixture with a rubber spatula, being careful not to deflate the airy batter.

Using a heaping teaspoon, drop dollops of batter about 1 inch apart onto the prepared baking sheets.

Bake in the preheated oven for approximately 25 minutes, or until the cookies are just lightly browned and dry to the touch.

Cool the cookies completely on the baking sheets before transferring to an airtight container for storage.