Preheat the oven to 225 degrees. Prepare a baking sheet with parchment paper.
Place egg whites and lemon juice into the bowl of a stand mixer with the whisk attached. Beat at medium speed until light and foamy.
Slowly add the sugar, about a teaspoon at a time, as the mixture continues to whisk.
Transfer the meringue to a piping bag. Cut the end of the tip and press the meringue on to the parchment paper.
Bake for 50 to 60 minutes. Check the meringues. They should be very dry and not sticky. Turn off the oven and keep the meringues in the oven with the door closed for an additional 50 to 60 minutes.
When done, remove the meringues from the oven and allow to cool completely.
Microwave the chocolate morsels stirring every 15-seconds. Avoid overheating as the chocolate will seize into a clump.
Using a toothpick, decorate the meringues with dots for eyes and mouths.
