To make chocolate-chip meringue cookies, beat egg whites, cream of tartar and salt with an electric mixer at high speed until soft peaks form. Add granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.
Sift cocoa over the egg white mixture, and fold in. Then fold in chocolate mini-chips.
Cover a baking sheet with non-stick parchment paper and secure it to the pan with freezer tape. The parchment paper will prevent the cookies from sticking.
Drop batter by level tablespoonfuls onto the prepared pan.
Bake at 300 degrees for 40 minutes or until crisp. Cool the meringue cookies on the pan on a wire rack.