In a medium sized bowl, separate the egg yolk from the egg white.  (You can refrigerate the egg yolk, as it will not be needed for this recipe.)  Add the 1/4 tsp. of cream of tartar.  Beat on high until egg whites begin to stiffen

Beat in room temperature butter, maple syrup, vanilla and tapioca starch.  Start with 1 T. of tapioca starch to see if the frosting is the desired consistency.  Add another T. of tapioca starch if needed.

Using a butter knife, spread the frosting on completely cooled cookies in the shape of a heart.

Using a small grater, begin to grate a chocolate chip on top of the frosting.

Alternative:  Use Let's Do Organic Sprinkles