In a mixing bowl, beat egg whites until foamy. Add salt and cream of tartar; beat until soft peaks form. Beat in sugar, 1 Tablespoon at a time, until stiff and glossy. Spoon meringue into a pastry bag or resealable plastic bag. If using a plastic bag, cut a 3 cm hole in a corner. Squeeze 1- half inch kisses of meringue onto ungreased foil-lined baking sheets. Sprinkle half with red crushed candy canes and half with green candy canes. Bake at 110ºC or 1- half to 2 hours or until dry but not brown. Cool; remove from foil. Store in an airtight container.