Description
These Rainbow Sherbet Meringues are light, airy, and delightfully colorful cookies made from whipped egg whites and sugar, tinted in vibrant sherbet-inspired hues. Perfect for parties or as a whimsical sweet treat, they offer a crisp texture and melt-in-your-mouth sweetness with a hint of citrus for added brightness.
Ingredients
Scale
Base Ingredients
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- ½ teaspoon cream of tartar
- 1 teaspoon vanilla extract
Coloring & Flavor
- Gel food coloring in orange, pink, and green (or colors of your choice to mimic rainbow sherbet)
- Optional: ¼ teaspoon citrus zest (lemon, lime, or orange) for extra flavor
Instructions
- Preheat and Prepare: Preheat your oven to 225°F (107°C) and line two baking sheets with parchment paper to prevent sticking.
- Beat Egg Whites: In a clean, dry mixing bowl, beat the egg whites using an electric mixer on medium speed until they become foamy.
- Add Cream of Tartar and Beat to Soft Peaks: Add the cream of tartar and continue beating until the egg whites form soft peaks, which means they hold a gentle peak when the beaters are lifted.
- Incorporate Sugar Gradually: Gradually add the granulated sugar, one tablespoon at a time, while beating on high speed. Continue beating until the mixture is glossy and stiff peaks form, indicating the meringue is stable and shiny.
- Flavor the Meringue: Beat in the vanilla extract and optional citrus zest to enhance the flavor.
- Divide and Color: Divide the meringue mixture equally into three separate bowls. Tint each bowl with gel food coloring—orange, pink, and green or your chosen sherbet colors.
- Prepare for Piping: Using a spatula, gently spoon alternating stripes of each colored meringue into a piping bag fitted with a large star or round tip to create layered color effect when piped.
- Pipe Meringues: Pipe 1½-inch mounds onto the prepared baking sheets, spacing them slightly apart to allow for drying.
- Bake: Bake the meringues in the preheated oven for 1 hour to dry them out gently without browning.
- Cool Meringues: After baking, turn off the oven and let the meringues cool completely inside the oven for another hour without opening the door to prevent cracking.
- Store Properly: Once completely cool, remove the meringues and store in an airtight container to maintain their crisp texture.
Notes
- Use gel food coloring to avoid thinning the meringue, which can affect texture.
- Humidity impacts meringue texture; for best results, prepare on a dry day.
- These meringues make excellent party favors, baby shower treats, or colorful edible gifts.
