Preheat oven to 225 degrees.

Line 2 large baking sheets with foil or parchment paper.

Using an electric mixer, beat egg whites, salt and cream of tarter to soft peaks. Add the sugar and continue to beat until the whites form stiff peaks.

Using a spatula, transfer the mixture into a large ziploc style bag. Press out as much air as possible and seal the bag. Now cut off just a little bit of one lower (non zipper) corner of the bag. Carefully squeeze out some of the mixture in small swirls on the prepared baking sheets.

Sprinkle the tops with the crushed candy canes.

Bake for 1.5 hours. They should be completely dry on the inside when they're done.

Once they're done, turn off the oven and allow them to cool in the oven with the door propped a bit open.

When they're completely cooled, you should be able to pop them right off the foil with your fingers.