2 large egg whites, at room temperature
1/8 tsp cream of tartar
1/2 tsp vanilla extract
1/8 tsp salt
3/4 C sugar
1 C white chocolate chips
1/3 C plus 1 1/2 Tbsp coarsely crushed peppermint candies
- Preheat oven to 250°. Beat egg whites and cream of tartar in a deep bowl with a mixer, using whisk attachment if you have one, just until soft peaks form. Add vanilla and salt. With motor running and mixer on high speed, pour in 1 Tbsp. sugar and beat 10 to 15 seconds. At this point, meringue should form straight peaks when beaters are lifted. Fold in chocolate chips and 1/3 C candies with a flexible spatula.
- Line 2 baking sheets with parchment paper, using a bit of meringue at corners as glue. Using a soup spoon, drop meringue in rounded 1 Tbsp portions slightly apart onto sheets, scraping off with another spoon. Sprinkle with remaining 1 1/2 Tbsp candies.
- Bake until meringues feel dry and set when touched but are still pale, 30 to 35 minutes, switching pan positions halfway through.Turn off oven, open door, and let cookies stand about 10 minutes. Let cool on pans. Store airtight.