Pre-heat the oven to 150°C / Gas Mark 2.
Line a baking sheet with baking paper.
Beat the egg whites in a large clean bowl until frothy, add the cream of tartar and continue to beat until soft peaks are formed.
Add the Whitworths Caster Sugar 1 tsp at a time until all the sugar has been incorporated and the meringue forms soft peaks.
Add half the chocolate chips and the remaining ingredients and mix thoroughly to combine.
Spoon 8 pyramids onto the baking tray.
Spoon 8 pyramids onto the baking tray.
Cool on the tray for 2 minutes before transferring to a cooling rack.
Melt the remaining chocolate chips and drizzle over the macaroons.
