Homemade chocolate chip cherry meringues that are sweet, light, and airy on the inside with a crisp exterior. These cookies practically melt in your mouth. **Tips for success: Separate the egg whites while the eggs are still cold. It’s a lot easier to get all the white this way. Then let the whites sit until they come to room temperature before whipping them. Room temperature egg whites will whip fuller in volume than cold ones. Make sure your hands, mixing bowl, and utensils are clean of oils. Any tiny remnant of oil will prevent the egg whites from whipping to their fullest. Do not attempt to make meringues on a humid day. The humidity in the air will prevent them from drying out.**