Description
Delightful Rainbow Sherbet Meringues are light, airy, and colorful treats inspired by sherbet flavors. These crisp, pastel meringue cookies combine the sweetness of whipped egg whites with vibrant orange, pink, and green swirls, making them perfect for parties, celebrations, or a fun dessert. Finished with optional sherbet or sprinkles, they offer a playful and visually stunning addition to any dessert table.
Ingredients
Scale
Meringue Mixture
- 4 large egg whites (room temperature)
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- Gel food coloring in orange, pink, and green (or sherbet-inspired colors)
Optional Garnish
- Sherbet scoops or decorative sprinkles
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 200°F (93°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Beat egg whites: In a clean, dry mixing bowl, combine the 4 large egg whites with 1/4 teaspoon cream of tartar. Beat on medium speed until soft peaks form, which means the egg whites will hold shape but tips will curl.
- Add sugar gradually: Slowly add 1 cup granulated sugar, one tablespoon at a time, while beating on high speed. Continue beating until the mixture is glossy, stiff peaks form, and the sugar is fully dissolved, ensuring a smooth and stable meringue.
- Flavor the meringue: Beat in 1/2 teaspoon vanilla extract to add a subtle sweetness and depth to the meringue base.
- Divide and color: Split the meringue mixture evenly into three separate bowls. Tint each bowl with a small amount of gel food coloring to create the sherbet-inspired shades: pink, orange, and green.
- Prepare piping and swirl colors: Gently spoon the colored meringues into a single piping bag fitted with a star or round tip, layering the colors side by side carefully. Do not overmix to maintain distinct colored swirls.
- Pipe meringues onto sheets: Pipe small meringue kisses or swirls onto the prepared baking sheets, spacing each about 1 inch apart to avoid sticking during baking.
- Bake and dry: Bake the meringues at 200°F for 1 hour and 30 minutes. After baking, turn off the oven and leave the meringues inside with the door closed for an additional hour to dry completely, ensuring crispness throughout.
- Cool and store: Allow the meringues to cool fully on the baking sheets before transferring to an airtight container. Store at room temperature for optimal texture.
- Serve with garnish: When serving immediately, top with a small scoop of sherbet or decorative sprinkles for additional flavor and a festive touch.
Notes
- Ensure no egg yolk contaminates the whites, as even a small amount can prevent proper whipping.
- For crispier results, avoid making meringues on humid days since moisture affects drying.
- Use gel food coloring instead of liquid food coloring to keep the meringue mixture thick and stable.
