Shamrock Meringues

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  • 3 egg whites
  • 1/2 cup granulated sugar
  • 1/8 teaspoon cream of tartar
  • 1 drop green food coloring
  • Vanilla ice cream
  • Mint sauce


  1. Beat the egg whites in a large bowl with an electric mixer on high until soft peaks form. Add the sugar gradually a tablespoon at a time. Then add the food coloring.
  2. Place the mixture in a heavy plastic bag. Twist the bag shut and cut a hole in one end of the bottom of the bag. On a parchment covered baking sheet, pipe the shamrock shape, or spoon three dollops of meringue in a triangle and using a spoon dipped in water, spread the mounds to form shamrock leaves.
  3. Bake the shamrocks at 250 degrees F for about 2 1/2 hours.
  4. Serve the shamrocks topped with ice cream and mint sauce.