Preheat oven to 250˚ F.
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 or zip top 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˚ F and immediately reduce the heat to 175˚ F. 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
They will be light, crisp and airy
Serve or store in an airtight container.