Instructions

1. Preheat oven to 170
2. Separate egg whites from yolks in a small bowl and discard yolks.
3. Begin whipping the eggs until frothy, then add salt and cream of tartar.
4. When you see soft peaks start to form, add 1 T of sugar at a time.
5. Continue to whip egg whites until stiff peaks form.
   
6. In a food processor, place broken candy canes and cut them into small pieces.
7. Gently fold in candy canes and chocolate chunks.
8. Using a teaspoon, place cookies on non-stick cookie sheet about 1 inch apart.
9. Bake for 1 hour. Turn oven off and let set for another 15 minutes.