Preheat oven to 400℉. Line a baking sheet with aluminum foil, and set aside.

In a grease-free bowl of a stand mixer, whip room temperature egg whites until soft peaks form. Add sugar, about 1 Tbsp at a time, and beat until egg whites are stiff and glossy.

Add mint flavoring according to taste (begin with only a few drops), and a drop or two of food coloring. Mix well, scraping the sides and bottom of the bowl. Gently fold in chocolate chips (enough to make the meringues lightly speckled with brown).

Using two spoons, drop egg white mixture onto baking sheet an inch apart. Put pan in the hot oven and immediately turn off the heat. Leave the oven door closed, with the light on, for at least 24 hours.

Meringues are “done” when they are light and airy.