In a mixing bowl, beat egg whites until foamy. Add salt and cream of tartar; beat until soft peaks form. Beat in sugar, 1 Tablespoon at a time,until stiff and glossy. Spoon meringue into a pastry bag or resealable plastic bag. If using a plastic bag, cut a 1 hole in a corner. Squeeze 1-1/2-inch kisses of meringue onto ungreased foil-lined baking sheets. Sprinkle half with red crushed candy canes and half with green candy canes. Bake at 225°F for 1-1/2 to 2 hours or until dry but not brown. Cool; remove from foil. Store in an airtight container.
Instructions
In a mixing bowl, beat egg whites until foamy. Add salt and cream of tartar; beat until soft peaks form. Beat in sugar, 1 Tablespoon at a time,until stiff and glossy. Spoon meringue into a pastry bag or resealable plastic bag. If using a plastic bag, cut a 1 hole in a corner. Squeeze 1-1/2-inch kisses of meringue onto ungreased foil-lined baking sheets. Sprinkle half with red crushed candy canes and half with green candy canes. Bake at 225°F for 1-1/2 to 2 hours or until dry but not brown. Cool; remove from foil. Store in an airtight container.