Shamrock Meringues

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

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. 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. Bake the shamrocks at 250 degrees F for about 2 1/2 hours.

Serve the shamrocks topped with ice cream and mint sauce.