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