In a mixing bowl, beat egg whites until foamy. Sprinkle with the salt and cream of tartar; beat until soft peaks form. Gradually add sugar, beating until stiff peaks form, about 7-8 minutes.

Drop by teaspoonfuls onto ungreased foil-lined baking sheets. Sprinkle with crushed candy. Bake at 225°F for 90 minutes (one and a half hours).

Turn off the oven heat and leave cookies in the oven with the door slightly ajar for at least an hour or until the cookies cool.

Store in an airtight container.