Preheat the oven to 225°F (110°C). Line two baking sheets with parchment paper or foil to ensure easy release of the meringues after baking.

In a clean, dry glass or metal mixing bowl, combine the egg whites, salt, and cream of tartar. Beat with an electric mixer until soft peaks begin to form.

Gradually add the sugar, one tablespoon at a time, while continuing to beat. Mix until stiff, glossy peaks form and the sugar is fully dissolved.

Drop spoonfuls of the meringue mixture onto the prepared baking sheets, spacing them about 1 inch apart. Sprinkle crushed peppermint candy evenly over the tops.

Bake in the preheated oven for 1 ½ hours. The meringues should be completely dry inside but remain pale in color. Avoid allowing them to brown.

Turn off the oven, leaving the door slightly ajar, and let the meringues sit inside until they are fully cooled. Carefully loosen them from the parchment or foil with a metal spatula.