*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Heat oven to 250 degrees F. Cover baking sheets with parchment paper or brown paper. Draw 8 (3-inch) circles about 2 inches apart on paper; set aside.
Combine egg whites, vanilla, cream of tartar and salt in large bowl. On medium speed, beat until soft peaks form. On high speed, gradually beat in granulated sugar until stiff but not dry. With pastry bag and star tip, pipe meringue within circles on paper,forming shells, or spoon within the circles, forming a hollow center. Bake 1 hour. Turn off oven; leave meringues in oven 1 hour. Cool at room temperature. Store tightly covered at room temperature.
Meringue Filling: In medium saucepan, combine sweetened condensed milk, limeade, lemon juice and egg yolks; mix well. Over medium heat, cook and stir rapidly until hot and slightly thickened. Remove from heat; cool 15 minutes. Chill thoroughly, about 30 minutes. Stir in food coloring (optional). Fold in whipped topping. Chill until ready to serve. Spoon into Meringue Shells just before serving. Garnish as desired. Store leftovers covered in refrigerator.