Preheat the oven to 200 degrees F.

Line 2 baking sheets with a sil-pat or parchment paper and set aside.

In a large stand mixer with a whisk attachment, start to whisk together the egg whites. Slowly stream in the sugar followed by the vanilla, cream of tartar and salt. Whisk until soft peaks for and then stop.

Transfer the mixture into a piping bag and pipe bite sized cookies on the baking sheet, about 1 inch in diameter each.

Transfer the baking sheets to the oven and bake for 2 hours until the cookies are pale in color but crisp. They should easily come off of the sil-pat or parchment paper. Let the cookies cool.

Meanwhile, melt the chocolate chips over a double boiler on the stove over low heat. Once the chips are fully melted, carefully dip each meringue into the chocolate to cover half of the cookie. Transfer the cookie back onto the sil-pat or parchment lined baking sheet and let the chocolate set. The chocolate will set even faster if you transfer the chocolate cookie dipped baking sheets into the refrigerator.

Once the chocolate has set, serve immediately.