Chocolate-Candy Cane Meringue Wreath

Directions

1. Place egg whites in a large bowl; let stand at room temperature 30 minutes.
2. Preheat oven to 250°. Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in 1 cup chocolate chips and 1/2 cup crushed candies.
3. Drop by rounded teaspoonfuls 1 in. apart onto parchment-lined baking sheets. Bake 35-40 minutes or until firm to the touch. Remove to wire racks to cool completely.
4. Line serving platter with a doily. In a microwave, melt shortening and remaining chocolate chips. Dip bottoms of cookies into chocolate, allowing excess to drip off. Stack cookies on prepared platter into a ring to form a wreath.
5. Drizzle remaining melted chocolate over wreath; sprinkle with remaining candies. Let stand until set, about 30 minutes. Store leftovers in an airtight container at room temperature.