Peppermint Meringue(Good Holiday Cookie)

Place one oven rack in middle of oven and second rack directly above it.

Heat oven to 225°.

Line 2 cookie sheets with foil. Beat egg whites in a large bowl with electric mixer until foamy. Add salt and cream of tartar, beat until soft peaks form when beaters are lifted.

Beat in sugar, one tablespoon at a time. Continue beating 5 to 6 minutes until stiff, smooth and glossy. Spoon into large Ziploc with bottom corner (1 inch) snipped off. Holding bag upright, squeeze mounds 1 1/2 x 1 1/2-inches high onto cookie sheet.

Lightly sprinkle candy over top.

Bake 1 1/2 hours. Turn off oven.

Leave door ajar and let meringues cool in oven until crisp and dry.

Store loosely covered in cool dry place.