Heat the oven to 300 degrees F and then turn it off. While the oven is heating, line 1 large or 2 standard size baking sheets with parchment paper or a silpat.
After turning off the oven, beat the egg whites with the whisk attachment of a stand mixer for 3 minutes until peaks have formed. Sprinkle in the cream of tartar and beat in (10-15 seconds).
As the mixer continues to run on high, slowly spoon in the sugar a little at a time until fully incorporated. The mixture will have a glossy finish.
Spoon the meringue mixture into the pastry bag and pipe small meringues onto the prepared baking sheets. Pipe until a 1-inch meringue is created then lift the pastry bag up to create a tip (refer to photos).
Place the meringues into the oven and leave the door closed for 2 hours or until the meringues change to have a matte exterior. Do NOT open the oven door during the time the meringues are setting. They can also be left in the oven overnight.
Remove the meringues and allow them to cool slightly on the pan.
While the meringues are cooling, melt the chocolate chips in a metal bowl over a saucepan of boiling water, stirring often, or in the microwave following the melting instructions on the package.
Smash the candy canes by unwrapping them, placing them in a plastic zipper bag OR on a hard surface (cutting board or countertop) covered with waxed paper and pounding them with a rolling pin or meat tenderizer.
One at a time, dip the flat bottom of a meringue into the melted chocolate (allow any excess chocolate to drain) and into the crushed candy canes. Place them on a fresh piece of parchment paper.
Repeat until they are all completed and allow them to harden. Note: They can be placed on a baking sheet and into the refrigerator to speed up the process.