Preheat oven to 250° F.
Beat egg whites and cream of tartar in a deep bowl with a mixer, using whisk attachment if you have one, just until soft peaks form.
Add vanilla and salt. Add sugar 1 Tbsp at a time while mixer is running.
Scrape inside of bowl and beat another 15 seconds. Beat until meringue forms stiff peaks
Fold in chocolate chips and 1/3 cup candies with a spatula.
Line 2 baking sheets with parchment paper
Drop meringue by the spoon full (about golf ball size) onto sheets.
Sprinkle with remaining 1 1/2 tbsp. candies.
Bake until meringues feel dry and set when touched but are still pale, 30 to 35 minutes, switching pan positions halfway through.
Turn off oven, open door, and let cookies stand about 10 minutes. Let cool on pans.
Make ahead: Up to 2 days, stored airtight.