White Christmas Dream Drops

Unlike traditional meringues, which remain crunchy throughout, the inside is still chewy, like a mini-bass, but with white chocolate chips and lots of mint. For extra elegance, dip the edges in melted dark chocolate.
Preheat the oven to 250 degrees. Beat the egg whites and tartar in a deep bowl with a mixer, using the whisk attachment if you have one, until soft peaks form. Add vanilla and salt. With the engine running and the mixer running at high speed, add 1 tablespoon of sugar and beat for 10-15 seconds, then repeat until all the sugar is added. Place in a bowl and beat for another 15 seconds. At this point, the meringue should form straight peaks as the corollas rise. Roll in the chocolate chips and 1/3 cup of candy using a flexible spatula.Line 2 baking sheets with parchment paper, using a little meringue at the corners as glue. Using a soup spoon, roll the meringue into 1 tbsp. l. portions are lightly spread out on sheets, scraping with another spoon. Sprinkle with the remaining 1 1/2 tablespoons of candy.Bake until the meringues are dry and stiff when touched, but still pale, 30 to 35 minutes, repositioning the pan in the middle. Turn off the oven, open the door and let the cookies stand for about 10 minutes. Allow to cool on baking sheets.Preparation in advance: up to 2 days, store in an airtight container.Note: A nutritional analysis is provided for each cookie.