Preheat oven to 200 degrees Fahrenheit.

Line a baking sheet with parchment paper and set aside.

Using a stand electric mixer, start beating egg whites and cream of tartar on low.

Slowly add granulated sugar and increase mixer’s speed to high. Beat for at least 10 minutes or until stiff peaks start to form.

Add green gel food coloring and beat until tinted. One small drop (about one third of ¼ teaspoon) should result in a light green color.

Scoop meringue into a piping bag with Wilton tip #21 attached.

Pipe out circular meringue cookies on lined baking sheet, about 2 inches in diameter.

Once circles are piped out, pipe out a second layer around the circumference to create a cavity in the center.

Bake for 2 hours.

Once time is up, turn off the heat but keep the meringue cookies in the oven for an additional 35 to 40 minutes.

Remove from oven and allow to cool for 5 minutes.

Place candy melts in a bowl and microwave in 30-second intervals until completely melted, making sure to stir between each interval.

Use a spoon to fill the center of each meringue cookie with melted candy.

Place 3 M&Ms on the melted candy, in a triangular shape to make it look like a clover (ie.: one M&M centered and two just below, on either side of the centered M&M).

Refrigerate the filled meringue cookies for about 15 minutes.

Attach Wilton icing tip #5 to the green decorating frosting. Frost out a stem underneath each M&M clover. Serve and enjoy!