In a mixing bowl, hand whisk egg whites until bubbly and frothy.

Add cream of tartar and whip at medium speed until soft peaks form.

Gradually add sugar while beating on high speed until firm peaks form. The meringue should be smooth, moist, and shiny.

Continue beating until stiff peaks form. Meringue should be very stiff and glossy.

Gently fold in crushed candy canes until well mixed.

Prepare a piping bag with a 1/4 inch diameter tip.

Trace circles on parchment paper as a guide for piping.

Preheat oven to 225 degrees Fahrenheit.

Fill the piping bag with meringue.

Pipe flat circles onto the parchment paper, slightly larger than the traced circles.

Place a mini chocolate kiss in the center of each circle and pipe meringue up and around the kiss, covering it completely and pulling up at the end to form a peak.

Bake for 90 minutes. Do not open the oven during baking.

Remove from oven and let set on baking sheets for a few hours to cool completely.