Peppermint Bark Meringues

Preheat oven to 200*F.

Whisk egg whites at medium speed, until slightly foamy, then add your 1/8 tsp cream of tartar.

Increase speed to high, then slowly add 1/2 cup granulated sugar and 1/8 tsp salt, and whisk for 7 minutes until glossy.

Add the Meringue base to a pastry bag fitted with a star tip, and pipe meringues onto a parchment-lined baking sheet.

Bake for 90 minutes, then turn off the oven and allow the meringues to cool in the oven.

Dip the bases of the meringues in melted chocolate and then crushed candy canes. Allow them to set.