Hi Again Pajalind, I ran across this recipe in my "Silver Palate Good Times Cookbook". Mint Chocolate Meringues: 3 egg whites, room temperature, 1/2 cup superfine sugar, 3/4 cup chopped Andes Mints. Prreheat oven to 275. Line cookie sheets with parchment paper. Beat the egg whites in a mixer bowl until foamy. Gradually beat in sugar, 1 Tbls. at a time, and continue beating until the peaks are very stiff and glossy. Gently fold in the chopped candy. Drop the meringue, in mounds of about 2 teaspoons, about 1 inch apart on the paper-lined cookie sheets. Bake until the merigues are quite dry but still slightly chewy inside, 1 to 1 1/2 hours. Let cool completely. Yield 3 dozen meringues. * I thought you might could add a little green food coloring when folding in the candy or maybe after adding sugar. Oh and, if you are wondering about superfine sugar, I read in another cookbook that you can put granulated sugar in a blender and blend a little, not too much, or you'll have powdered sugar. Hope this helps.