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" 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 degrees for 1-1/2 to 2 hours or until dry but not brown. Cool; remove from foil. Store in an airtight container.

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