Mint Chocolate Meringues

3 Egg whites, room temp
1/2 c Superfine sugar
3/4 c Coarsely chopped Andes Mints

Preheat oven to 275 degrees. Line cookie sheets with parchment paper. Beat the egg whites in a mixer bowl until foamy. Gradually beat in the sugar, 1 T at a time, and continue beating until the peaks are very stiff and glossy. Gently fold in the chopped candies. Drop the meringue, in mounds of about 2 tsps, about 1" apart on the paper-lined cookie sheets. Bake until the meringues are quite dry but still slightly chewy inside, 1 to 1 1/2 hours. Let cool completely.

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