Line a cookie sheet with aluminum foil, dull side up, (or baking parchment). In a medium bowl, beat whites till foamy, then add salt. Continue to beat till stiff peaks form, slowly adding sugar, extract, and lemon juice. Fold in chocolate chips.
Drop batter onto cookie sheet by tablespoonfuls--no larger, these are very rich-- spaced 2 inches apart. Sift powdered sugar over tops.
Bake 35-40 minutes, until tops are barely pale and meringue surface is firm.
Cool completely on a wire rack.
Store in a tightly covered container at room temperature.