Preheat the oven to 170 degrees.Get a large pot and fill it with water, bring it to a simmer. (A simmer is when you bring hot liquids just below the boiling point.).
Once the water is simmering take the bowl of your mixer and rest it on top of the simmering water pot. Be sure that the water does NOT touch the bottom of your bowl.
Add the sugar, egg whites and tarter into the bowl. Using a metal whisk, whisk everything until all the sugar has dissolved.
Place your mixing bowl with mixture on your mixer stand and add the whisk attachment.
Using the slow speed beat the egg mixture while adding in the vanilla extract and food coloring.
Slowly increase the speed on your mixer until you are at medium high speed and continue to beat mixture until stiff peaks form. You will know that the mixture is done, when whisk attachment dipped into mixture leaves a curled but stiff peak when removed.
Gently fold in the mini chocolate chips.
Transfer mixture to a pastry bag fitted with an open star tip and pipe a quarter size cookie on to a baking sheet. Continue until you have used all of the meringue cookie mix.
Bake cookies for 1 ½ hours. Then turn off oven and leave the door slightly ajar for the mint meringue cookies to cool down while in the oven.
Store meringue cookies in an airtight container away from any heat or moisture.