• Preheat the oven to 200˚F. Use a super clean, oil-free, stainless steel bowl with the wire whisk attachment to break up the room temperature egg whites by mixing them on medium-low for about 1 minute.
  
• Add the cream of tartar and salt. Mix on medium for about 2 minutes, until soft peaks form.
  
• Turn the mixer to medium-high and add the superfine sugar*, one heaping teaspoon at a time. Scrape the side down so that all of the sugar is included in the meringue.
  
• Beat meringue until stiff peaks form, the meringue is glossy and the sugar is dissolved. To test if the sugar is dissolved, rub a little of the meringue between your finger and thumb to see if it is gritty.
  
• Add the vanilla extract and teal gel paste food coloring. Beat until combined.
  
• Stir in the mini chocolate chips.
  
• Scoop mounds of meringue onto parchment-lined baking sheets using a medium-sized cookie dough scoop, a piping bag, or a couple of spoons.
  
• Shape the mounds with a toothpick. Use a wet fingertip to flatten peaks if desired.
  
• Thin a small dab of black gel paste with a little vanilla extract or water. Dip a small, clean brush in the mixture and use your gloved fingertip to spray the mixture over the meringue eggs.
  
• Bake at 200˚F for 1 1/2 hours. Cookies should be dry to the touch and easy to remove from the parchment.
  
• Turn off the oven and leave the meringue cookies in the oven with the door shut for several hours until completely cool.
  

Chocolate Coconut Dip (optional)

• Dip half of each cookie into melted semi-sweet chocolate chips and coat them with toasted coconut. Place them on parchment paper to allow the chocolate to cool and harden.