Preheat the oven to 200 degrees. Line sheet pans with foil.

Combine the egg white powder and 1/2 cup of warm water in a large bowl, stir with a fork until foamy and let stand for 2 minutes.

Add the cream of tartar and salt, beat until soft peaks form. Gradually beat in the sugar, 1 tablespoon at a time, until stiff and shiny. Fold in the M&M’S® Brand Mint Chocolate Candies for the Holidays.

Paint 3 lines of red food paste coloring on the inside of a resealable plastic bag. Spoon in the meringue mixture. Snip an inch corner from the bag and pipe wavy lines of meringue, about 5 inches long, onto the prepared cookie sheets (about 15 per sheet).

Bake for approximately 2 hours, rotating the pan after the first hour. Turn off the oven and let stand over night to make crisp. Peel from foil and serve.