Mint Chocolate Meringues
Recipe from: Silver Palate Goodtimes Cookbook
3 egg whites, room temperature
1/2 cup superfine sugar
3/4 cup coarsely chopped Andes Mints
Preheat oven to 275o. Line cookie sheets with foil.
Beat egg whites until foamy. Gradually beat in sugar, 1 Tbsp at a time and continue beating until peaks are very stiff and glossy.
Gently fold in the chopped candies.
Drop the meringue mixture in mounds of 2 tsp about 1 inch apart on the cookie sheets.
Bake until the meringues are dry, but still chewy inside (about 1 - 1 1/2 hours)
Let cool completely.
Makes 3 dozen cookies.