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.