Preheat oven to 250˚

In a mixing bowl whisk Egg Whites until foamy and forming soft peaks, 3-5 minutes at medium speed if using a mixer.

Add the Vanilla, Salt and Cream of Tartar and whisk until stiff peaks form, 3-5 minutes at high speed if using a mixer.

Slowly whisk in the Sugar, if using a mixer at medium-high speed should take about 1-1 ½ minutes.

Put the meringue into a pastry bag with a star tip.

Line 2 baking sheets with parchment paper. Unwrap and place Hershey’s Peppermint Kisses on the parchment about 2 inches apart.

Pipe meringue around the bottom of the kisses and then swirl to the top all in one motion.

Sprinkle a small amount of crushed Candy Cane over the cookies.

Place into the oven at 250˚ and immediately reduce the heat to 175˚.

Bake for 3 hours then turn off the heat and let cool in the oven another 45-60 minutes. This prevents them from cracking.

Remove and let cool.