1. Preheat the oven to 225°F.
2. Place all ingredients, except chocolate chips, in the bowl fitted with the whisk. Launch at speed 8 at 100°F for 10 minutes, without the stopper. When the cooking time is over, stir in chocolate chips.
3. Spoon small mounds of meringue onto a cookie sheet lined with parchment paper. Bake for 1 hour 30 minutes. Turn the oven off. Leave meringues in the oven for 1 hour. Store uncovered in a cool, dry place.