2 egg whites
1/8 tsp. salt
1/8 tsp. cream of tartar
½ cup sugar
Mini chocolate chips or crushed peppermint candy canes

Beat egg whites on high speed until foamy.  Add salt and cream of tartar, beat until soft peaks form.  Beat in sugar, 1 Tbs. at a time, until stiff and glossy.  Stir in mini chocolate chips. 
Spoon 1 ½ inch kisses onto foil-lined baking sheets, or you can pipe the cookies onto the sheet from a pastry bag, or a zip-loc bag with a corner cut out for more uniform cookies.  Sprinkle with crushed peppermint if not using chocolate chips.  Bake at 225 for 90 minutes or slightly longer until dry, but not brown.  Cool, remove from foil.  Store in an airtight container.