2 egg whites, room temperature
1/8 tsp. salt
1/8 tsp. cream of tartar
3/4 c. sugar
1/2 tsp. vanilla
1 c. chocolate chips
1 c. chopped pecans, optional
3 tbsp. crushed candy canes (3 lg.)

Heat oven to 250 degrees. Beat egg whites in small bowl until foamy. Add salt and cream of tartar; continue beating until soft peaks form. Add sugar, 1 tablespoon at a time, beating well after each addition. When meringue is stiff and white fold in chocolate, nuts and candy.

Drop by teaspoons about 1 1/2 inches apart on greased cookie sheets. Bake 30-40 minutes (until they crack).