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Shamrock Meringue Cups

Celebrate St. Patrick's Day with these cute treats. The recipe is a low-fat take on an old family-favorite lime pie. It's always a hit at potlucks and church suppers. —Jean Elimon, Thompsonville, Illinois
  • Total Time
    Prep: 30 min. + chilling Bake: 45 min. + standing
  • Makes
    12 servings


  • 4 large 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


  • 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.
  • Drop meringue into 12 mounds on 2 parchment-lined baking sheets. With the back of a spoon, shape into 3-in. cups. Bake at 275° for 45-50 minutes or until set and dry. Turn off oven and do not open door; leave meringues in oven for 1 hour.
  • In a small bowl, beat milk and lime juice until combined. Cover and refrigerate for 1 hour or until set.
  • Fold in whipped topping and food coloring if desired. Spoon 1/3 cup filling into each meringue cup. Cut 18 cherries in half and 2 into thin slivers; garnish each dessert with a shamrock shape.
Nutrition Facts
1 each: 225 calories, 1g fat (1g saturated fat), 2mg cholesterol, 110mg sodium, 48g carbohydrate (44g sugars, 0 fiber), 4g protein.
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  • hotgma
    Mar 5, 2013

    I have been making meringue shells for about 40 years. My 5 kids & 10 grandkids love them. They'll keep a long time unfilled. I love this recipe and also like to fill the shells with coffee ice cream & drizzle chocolate over it.

  • abreendre
    Mar 22, 2012

    These were much easier than I thought they would be, but I agree they don't hold up too long. That was OK because my husband said the leftovers tatsed like a meringue pie.

  • Carol Jackson
    Mar 5, 2012

    You say "Healthy" but it is filled with sugar!

  • bronwynmacisaac
    Feb 24, 2012

    Excellent! Also made the meringue green...and used gum drops since I couldn't easily find the cherries:)

  • kimberlys1234
    Mar 2, 2010

    These were delicious, but they keep for only about 1 day before beinning to crack up (the topping oozes into the meringue). If not eating all at once, I'd recommend keeping some of the meringues unfilled in an airtight container, then piping the filling in later. I also could not find green maraschino cherries and ended up using slices of kiwi cut into triangles and arranged in a semi-shamrock-like shape. Tasty, but not as tidy looking. Putting the filling in a ziplock, snipping off the end, and piping in is also a much easier and neater way to fill meringues.

  • Monarchsmomma
    Mar 23, 2009

    No comment left

  • Nonimum
    Apr 1, 2008

    I made this recipe for my daughter's birthday dinner instead of the traditional cake. It was a huge hit. The filling was wonderful but too much so I thought it might be nice to put the leftover filliing in a graham cracker pie crust

  • fjeanette
    Mar 17, 2008

    No comment left

  • samanthadrab
    Mar 17, 2008

    I made these for my husband & myself, & took some to neighbors, who pronounced them attractive, ingenious, & delicious. The recipe makes an inordinate amount of filling, so I'll halve those ingredients next time.

  • djb1240
    Mar 14, 2008

    Perfect dessert for Saint Patrick's Day, or any day.