Preheat your oven to 200°F (93°C) and prepare baking sheets with parchment paper.

In a clean mixing bowl, add room-temperature egg whites and a pinch of cream of tartar. Beat on high speed until soft peaks form, about 2-3 minutes.

Slowly incorporate granulated sugar or keto sweetener, one tablespoon at a time, until stiff, glossy peaks form, about 4-5 minutes.

Fold in optional ingredients like chocolate chips or cocoa powder carefully to maintain meringue's texture.

Spoon dollops of meringue onto prepared sheets, leaving space for expansion. Shape as desired.

Bake for approximately 90 minutes, then turn off the oven and let cookies cool inside.