Preheat oven to 175 degrees F.

In the bowl of a stand mixer fitted with the wire whisk, beat the egg whites and cream of tartar on med until soft peaks are formed.

Sift the powdered sugar, powdered milk, barley powder and cocoa powder together and divide the mixture in half.

Turn the mixer on med/hi and add one half of the sifted ingredients to the mixing bowl, one tablespoon at a time.

When the mixture comes to stiff peaks, turn the mixer off and remove the bowl. Fold in the other half of the dry ingredient mixture until well incorporated.

Place the mixture into a piping bag and pipe out candies onto a baking sheet, lined with parchment paper.

Bake in oven for two hours.

Turn oven off and prop the door open slightly. Allow to cool for one hour.

Melt the chocolate chips in a double boiler or in the microwave.

Dip the cooled candies into the chocolate to cover and place back on the parchment paper to set up.

Once the chocolate has hardened, the candies are ready to eat.