Peppermint Meringues

Directions

1. 1
   Heat oven to 225°.
2. 2
   Line 2 cookie sheets with foil.
3. 3
   Beat egg whites in a large bowl until foamy.
4. 4
   Add salt and cream of tartar. Beat until soft peaks form.
5. 5
   Beat in sugar 1 tablespoon at a time.
6. 6
   Continue beating 5 to 6 minutes until mixture is very stiff, smooth and glossy.
7. 7
   Gently spoon in a large plastic bag. Squeeze into mounds about 1 1/2 inches in size on cookie sheets. Sprinkle lightly with crushed candy.
8. 8
   Bake 1 1/2 hours.
9. 9
   It should look dry, not brown.
10. 10
    Turn off oven; slightly ajar door of oven and let cool.