Preheat oven to 225 degrees. Gather your equipment and ingredients so that you have everything close at hand on the counter or table. Line a baking sheet with aluminum foil.
Prepare the Ingredients
Place unwrapped candy canes in a plastic freezer bag. Using the smooth side of a meat tenderizing mallet, finely crush the candy. Set aside until ready to use.
Using prep bowls, carefully separate the egg whites from the yolks, using care not to get any yolk in the egg whites.
Make the Meringues
In a large mixing bowl, combine egg whites, salt, and cream of tartar. Whisk on medium-high speed to incorporate 30-40 seconds.
Increase beating speed to high, adding sugar one tablespoon at a time. Continue beating for 4-6 minutes until stiff peaks form.
Drop by teaspoonfuls onto prepared baking sheet. Sprinkle with crushed peppermint candies.
Bake in preheated oven for 90 minutes. Turn off heat, and leave candy in oven with door ajar for one hour to cool.
Remove from foil and store in a covered container at room temperature. Makes 3 dozen cookies.