Preheat your oven to 200°F (93°C) and line a baking sheet with parchment paper.

Beat the 4 egg whites on medium speed until foamy, about 2-3 minutes.

Add the cream of tartar and salt, continuing to beat until soft peaks form, about 2-3 minutes.

Gradually add the sugar, one tablespoon at a time, and mix on high speed for 5-7 minutes until stiff peaks form.

Gently fold in the vanilla and peppermint extracts until just combined.

Transfer the mixture into a piping bag fitted with a large star tip.

Pipe small mounds onto the prepared baking sheet, keeping them about an inch apart.

Bake for 90 minutes until dry and crisp but not browned.

Turn off the oven and allow meringues to cool inside for 1-2 hours.

Once cool, sprinkle crushed peppermint candies on top of each meringue.