Just in time for Valentine's Day, these cookies are light and lovely ...

3 egg whites
1 cup sugar
1/8 tsp. cream of tartar
1/4 tsp. vinegar
1/2 tsp. vanilla
1 pkg. (6 oz.) chocolate chips

Preheat the oven to 275 degrees.

This is an easy recipe to double, but that's not a good idea if this is your first attempt at meringue.

Separate the egg whites from the yolks. This is not always an intuitive process. It's a learning process that may cost you a couple of eggs. The general idea is to crack the egg over a mixing bowl, pulling the shell apart slowly while tipping each half to catch the egg yolk as the egg white pours over the edge into the bowl. Put the egg yolks aside to use in the recipe for Gold Cake.

Using an electric mixer, beat the egg whites until they are stiff and making peaks -- this may take a couple minutes, with the mixer set on high. Again, this is a learning process if you've never made meringue before.

It's possible to under-whip the egg whites, and unfortunately it's also possible to over-whip the egg whites. To add to the fun, sometimes the age of the eggs, the humidity, and the temperature of your mixing bowl (which is best used chilled) can impact the success of your meringue.

Don't despair if things don't work out the first time. Making meringue is not a thing for beginners or the faint of heart. Making meringue is for those who want to work at their art.

When you have successfully whipped the egg whites, gently fold in the creme of tartar, the vanilla, the vinegar, the sugar (slowly), and finally the chocolate chips. Gently (!) or you will destroy the viability of the whipped whites.

Using a teaspoon, drop the batter -- cookie by cookie -- onto a clean, ungreased cookie sheet. Do not make the cookies too large.

Bake the cookies for 20 minutes, removing them immediately when they're done. They should be slightly browned, but just slightly. Use a clean spatula to remove the cookies immediately from the cookie sheet. Don't be afraid. The cookies will resist a bit, so you need to be firm. The cookies do not need to cool on a cooling rack.

The cookies can be placed directly onto a serving plate -- preferably one with a doily. However, wait to eat them as they're best when cooled to room temperature.

Finally ... Only give these cookies to your favorite friends!

And never give out the recipe!