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Shamrock Meringues

☘️May the road rise to meet you,

and the wind always be at your back.

May the sun shine warm on your face

and the rains fall softly on your fields.

And until we meet again,

May God hold you gently in the palm of his hand. ☘️

We love this Irish blessing and it’s what we wish for all you friends and gatherers out there on St. Patrick’s Day! And if you’re still looking for a little sweet treat to make on Sunday, how about these shamrock meringues? Super easy and so cute.


3 large egg whites, at room temperature

1/4 teaspoon cream of tartar

1/2 cup (105 g) granulated sugar

Green food coloring. Depending on how deep you would like your shade of green to be, you may need quite a lot! This green we have here is about two small tubes of regular green gel food coloring. But there are more professional gel food colors out there, for example from Chefmaster, that will give a much stronger green.

1/3 cup (40 g) confectioners’ sugar


Preheat oven to 225 F (110 C). Line two baking sheets with parchment paper. Prepare a piping bag with your favorite tip. Here we've used a Wilton 4B tip. In a bowl, using a mixer on medium-low speed, beat together the egg whites and cream of tartar until very foamy. Slowly add the granulated sugar while beating. Increase the speed to high and beat until whites hold stiff, shiny peaks. Add the food coloring until you have reached the desired color. Sift the confectioners’ sugar over the whites and fold in well, using a rubber spatula. Do not overfold, we need air in the meringues!

Scoop the mixture into your piping bag. Pipe shamrocks onto the parchment lined baking sheets, starting from the lower left leaf and squeezing round in a fluid motion. Bake 55-60 minutes until dry and firm enough to lift off the paper. Don’t let them get brown. Remove from heat, let cool and enjoy!

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