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

Beat 4 large egg whites on medium speed until foamy, about 2 minutes.

Add ¼ teaspoon cream of tartar and ¼ teaspoon salt, continue beating until soft peaks form, 2-3 minutes.

Gradually add 1 cup granulated sugar, one tablespoon at a time, while beating on high until stiff peaks form, about 5-7 minutes.

Gently fold in 1 teaspoon vanilla extract and 1 teaspoon peppermint extract.

Transfer meringue to a piping bag and pipe small mounds onto the baking sheet.

Bake in the preheated oven for 90 minutes without opening the door.

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

Once cooled, sprinkle crushed peppermint candies on top.