Preheat the Oven: Preheat your oven to 225°F (110°C). Line two baking sheets with parchment paper to prevent sticking.

Whip the Egg Whites: In a clean, dry mixing bowl, beat the egg whites on medium speed with an electric mixer until frothy. Add the salt and cream of tartar, then increase the speed to high and beat until soft peaks form.

Add the Sugar: Gradually add the sugar, one tablespoon at a time, while continuing to beat on high speed. Whip until stiff, glossy peaks form, and the sugar is fully dissolved.

Fold in the Crushed Candy Canes: Gently fold in half of the crushed candy canes. Use a spatula and fold lightly to maintain the airy texture of the meringue.

Pipe the Meringues: Transfer the meringue mixture to a piping bag fitted with a star tip. Pipe small mounds onto the prepared baking sheets, leaving some space between each. Sprinkle the remaining crushed candy canes on top.

Bake and Dry: Bake the meringues for 1½ to 2 hours, or until they are crisp and easily lift off the parchment paper. Turn off the oven and let them cool completely inside to ensure they dry out thoroughly.

Serve or Store: Once cooled, serve immediately or store in an airtight container at room temperature. These treats will stay fresh for up to two weeks.