These are so yummy and pretty, too.
4 large egg whites at room temperature
1 cup sugar
1/2 cup mini chocolate chips, semi-sweet
1/2 tsp. vanilla extract
crushed peppermint candy cane pieces
Preheat oven to 200°F. Cover two baking sheets in parchment paper.
In a large mixing bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add sugar and beat until stiff, glossy peaks form; gently fold in chocolate and vanilla extract.
Drop mixture by heaping tablespoons onto prepared baking sheet about 1 inch apart, making 24 cookies.
Bake until lightly golden and no longer sticky on the surface, about 1 hour. Turn oven off and let cookies sit in oven for 1 hour. Transfer cookies to a wire rack to cool completely. Sprinkle with candy cane pieces.