Preheat oven to 225 degrees F. Line 2 cookie sheets with parchment paper.
In a medium bowl, add egg whites, salt, and cream of tartar. Beat with an electric mixer until soft peaks form. Continue to beat, gradually adding in the sugar, 1 tablespoon at a time. Beat until stiff glossy peaks form and sugar is dissolved, about 2-3 minutes.
Transfer the meringue to a Ziploc bag; cut a very small corner off and pipe out meringue onto the parchment into dollops about the width of a quarter, 1 inch apart.
Bake in the oven for 1 1/2 hours until dry, but not at all brown. Turn off the heat and allow the meringues to rest in the oven with the door closed for another couple of hours until completely cool.
Place crushed candy canes in a bowl.
In a microwave safe bowl, melt the chocolate chips in 30 second intervals until smooth.
Remove the meringues from parchment (they should pop right off, but if not, use a spatula) and gently dip them first in the melted chocolate, then in the candy canes. Place back on the baking sheets to set for a few minutes and enjoy!
Best if eaten the same day, but will keep for a few days in an airtight container.