Let eggs stand at room temperature for 30 minutes prior to beginning this recipe.

Preheat the oven to 225 degrees F.  Line a baking sheet with parchment paper.

Add egg whites into the bowl of your stand mixer, sprinkle in salt and cream of tartar. Beat on medium speed until foamy.

Gradually add in the sugar one Tablespoon at a time, beating on high after each addition. Continue to beat until glossy stiff peaks form.

Transfer the egg white mixture into a piping bag. Pipe 1 ½ “ cookies approximately 2” apart onto the prepared cookie sheet. 

Sprinkle with crushed candy canes. 

Bake until firm but not brown. 1 ½-2 hours. 

Remove to a wire rack to cool.