2 large egg whites
1/8 teaspoon cider vinegar
½ teaspoon vanilla extract
½ teaspoon almond extract (see note)
½ cup sugar
½ cup mini semisweet chocolate chips
Heat oven to 200 degrees. Line cookie sheets with aluminum foil.
In a large bowl with an electric mixer beat egg whites, vinegar and extracts until soft peaks form. On high speed slowly beat in sugar until stiff and glossy.
Fold in chips and spoon mixture into pastry bag (or plastic bag) with a tip large enough for the mini chips to squeeze through. Pipe mixture onto prepared sheets, making small mounds about 1 inch high and 1 inch round. Sprinkle tops with holiday decorations Bake 3 to 3½ hours until dry and crisp.
Peel off foil then store in airtight container for 2 months.
Makes five dozen.
Cook's notes: If you don't have almond extract use 1 teaspoon vanilla extract. Try to make on a dry day.