Ingredients:
- 2 egg whites, at room temperature
- ½ tsp cream of tartar
- ⅔ cup superfine sugar
- 1 tsp vanilla extract
- 1 cup semisweet chocolate chips
- 1 cup chopped pecans (optional)
- Crushed candy canes for garnish (optional)
Instructions:
- Preheat oven to 350°F (175°C) and line 2 baking sheets with parchment or foil.
- Beat egg whites until foamy. Add cream of tartar and continue beating until fluffy.
- Gradually add sugar in four additions, adding vanilla halfway through. Beat until glossy, stiff peaks form.
- Gently fold in chocolate chips and pecans.
- Drop spoonfuls of meringue onto baking sheets. Add crushed candy canes if using.
- Place trays in the oven, then immediately turn the oven OFF.
- Leave cookies inside overnight to dry and crisp.