White Christmas dream drops

Ingredients

• 2 large egg whites, at room temperature

• ⅛ teaspoon cream of tartar

• ½ teaspoon vanilla extract

• ⅛ teaspoon salt

• ¾ cup sugar

• 1 cup white chocolate chips

• 1/3 cup plus 1 1/2 Tbsp coarsely crushed peppermint candies

  1. Preheat oven to 250 degrees. Beat egg whites and cream of tartar in a deep bowl with a mixer, using the whisk attachment if you have one, just until soft peaks form.

  2. Add vanilla and salt. With motor running and mixer on high speed, pour in 1 Tbsp sugar and beat 10 to 15 seconds, then repeat until all sugar as been added. Scrape inside of bowl and beat another 15 seconds. At this point, meringue should for straight peaks when beaters are lifted. Fold in chocolate chips and 1/3 candies with a flexible spatula.

  3. 2. Line 2 baking sheets with parchment paper, using a bit of meringue at the 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 tsp candies.

  4. Bake until meringues feel dry and set when touched but are still pale, 30-35 minutes, switching pan positions halfway through. Turn off oven, open door, and let cookies stand for 10 minutes. Let cool on the pan.

  5. Make ahead: up to 2 days, stored airtight.