Rozanne Gold, who was Ed Koch's first chef at Gracie Mansion at only 24, shared this recipe with Joan Hamburg today, saying that these satisfied his sweet tooth. Hope you enjoy them as much as he did!

3 extra-large egg whites
14 tablespoons sugar
1 1/4 cups miniature chocolate chips

Preheat oven to 375F

Line baking sheet with parchment paper.

In bowl of an electric mixer, beat egg whites until frothy. Add a pinch of salt and slowly add sugar. Beat for several minutes, until very stiff and glossy. The mixture should look like marshmallow fluff. Gently fold in chocolate chips and drop onto baking sheet by heaping tablespoons mounding meringue so it is at least 1 inch high.

Place in oven on middle rack and turn off oven immediately. Leave door closed for 12 hours. Remove from oven and let cool. These can be stored in a tightly-covered tin.