|Sugar||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Egg whites||3 , stiffly beaten|
|Green food coloring||2 Drop (Adjust Quantity As Needed)|
|Green creme de menthe||1⁄4 Cup (4 tbs)|
|Heavy cream||2 Cup (32 tbs), whipped|
1. Dissolve the sugar in the water and bring to a boil. Cook rapidly five minutes.
2. Pour the syrup in a fine stream into the egg whites, beating constantly. Beat until the meringue is thick and cool.
3. Add the salt, food coloring and creme de menthe. Fold in the whipped cream and freeze in freezer tray.