Step‑by‑Step Instructions for Peppermint Meringues

• Preheat your oven to 200°F (93°C) and line a baking sheet with parchment paper.
  
• Beat the egg whites on medium speed until foamy and increased in volume, about 2-3 minutes.
  
• Add cream of tartar and salt to the egg whites, and continue beating until soft peaks form, about 2-3 minutes.
  
• Gradually add sugar, one tablespoon at a time, and beat until stiff peaks form, about 5-7 minutes.
  
• Gently fold in vanilla extract and peppermint extract using a rubber spatula.
  
• Transfer the meringue mixture into a piping bag and pipe small mounds onto the lined baking sheet.
  
• Bake for 90 minutes until the meringues are dry and crisp on the outside.
  
• Turn off the oven and leave the meringues inside to cool for 1-2 hours.
  
• Once cool, sprinkle crushed peppermint candies on top of each meringue.