Directions:
1. Arrange oven racks to divide oven into thirds. Heat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil.

2. In large bowl beat egg whites, salt, and cream of tartar with electric mixer until soft peaks form when beaters are lifted.

3. Gradually beat in sugar, beating 5-6 minutes until mixture is very stiff, smooth and glossy.

4. Drop teaspoonfuls onto prepared cookie sheets, close together. Lightly sprinkle crushed candy over tops.

5. Bake 1 1/2 hours. Meringues should look dry and white. Turn off oven. Keep oven door ajar and let meringues cool inside oven. Loosen from foil with metal spatula.

6. Store loosely covered in cool dry place up to 2 months.