Allow egg whites to stand at room temperature for 30 minutes.
Preheat oven to 275 degrees and line a large cookie sheet with parchment paper.
Combine egg whites, vanilla and cream of tarter in a large mixing bowl and beat on medium speed until soft peaks form.
Gradually add in brown sugar, beating between additions. Then, beat until stiff peaks form (about 3 to 4 additional minutes).
Transfer to a large zipper top bag (or a pastry bag fitted with a star tip). Press the meringue down towards one bottom corner of the bag and push any air out.
Cut the corner of the bag and pipe "kisses" onto the cookie sheet about 1½ inches apart.
Bake in preheated oven for 30-35 minutes until outside of meringues are hard. Remove from oven and allow to cool completely on baking sheet.
Melt chocolate chips in a microwave safe bowl.
Transfer melted chocolate to a small zipper top bag.
Cut a very small hole in one corner of the bag and drizzle the meringues with the chocolate.