Preheat oven to 250 degrees. Line two cookie sheets with parchment paper.

Place whites into a medium bowl with a pinch of salt. Then beat the egg whites swiftly by hand or with an electric mixer on medium speed. When they thicken, and become foamy, sprinkle in the cream of tarter. Increase the mixer speed to medium-high and continue whipping the egg whites until the egg whites reach stiff peaks (aka you can invert the bowl and nothing moves). Once stiff peaks form sprinkle in sugar while mixing until all the sugar has been incorporated.

Set aside 2 tablespoons of crushed candy cane for decorating. Fold the remaining candy into the meringue using a gentle under-over motion - be careful not to push the air out of the meringue.

Scoop the meringue into a piping bag with a wide tip (may substitute two spoons) to make 1½ – 2 inch mounds on the prepared cookies sheets.

Bake in preheated oven for 30 minutes. Reduce heat to 170 and bake for 15 – 30 additional minutes. Meringues are cooked when the tops are hard and sound hollow when tapped.