Shamrock Meringue Cups

• 4 egg whites
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon cream of tartar
• 1 cup sugar
• 1 can (14 ounces) fat-free sweetened condensed milk
• 1/2 cup lime juice
• 2 cups reduced-fat whipped topping
• 2 to 3 drops green food coloring, optional
• 20 green candied cherries

1. Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add the vanilla, salt and cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.
2. Drop meringue into 12 mounds on two parchment paper-lined
3. . With the back of a spoon, shape into 3-in. cups. Bake at 275u0b0 for 45-50 minutes or until set and dry. Turn off oven and do not open door; leave meringues in oven for 1 hour.
4. In a small bowl, beat milk and lime juice until combined. Cover and refrigerate for 1 hour or until set.
5. Fold in whipped topping and food coloring if desired. Spoon 1/3 cup filling into each meringue cup. Cut 18 cherries in half and two into thin slivers; garnish each dessert with a shamrock shape.

egg whites, vanilla, salt, cream of tartar, sugar, condensed milk, lime juice, topping, green candied cherries

Taken from www.tasteofhome.com/recipes/shamrock-meringue-cups/ (may not work)