Description
Rainbow Sherbet Meringues are light, airy, and colorful egg white cookies inspired by the vibrant tones of rainbow sherbet ice cream. These delightful meringues offer a sweet, crisp texture with a subtle citrus zing optional for extra flavor, making them perfect for parties, baby showers, or as an edible gift.
Ingredients
Scale
Primary 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 and ensure even baking.
- Beat Egg Whites: In a clean, dry mixing bowl, beat the egg whites on medium speed with an electric mixer until they become foamy, signaling the start of aeration.
- Add Cream of Tartar: Add the cream of tartar to stabilize the egg whites, continuing to beat until soft peaks form, which means they hold their shape but are still slightly droopy.
- Incorporate Sugar Gradually: Slowly add the granulated sugar one tablespoon at a time while beating on high speed. Continue until the mixture becomes glossy and stiff peaks form, ensuring a stable meringue.
- Flavor the Meringue: Beat in the vanilla extract and, if desired, the citrus zest for a fresh, tangy note to complement the sweetness.
- Divide and Color: Divide the meringue mixture equally into three separate bowls. Gently tint each portion with a small amount of gel food coloring corresponding to the sherbet-inspired colors—orange, pink, and green.
- Create Stripes in Piping Bag: Using a spatula, alternately spoon stripes of each colored meringue into a piping bag fitted with a large star or round tip to achieve a multi-colored effect when piped.
- Pipe Meringues: Pipe 1½-inch mounds onto the prepared baking sheets, spacing them slightly apart to allow for drying without sticking together.
- Bake: Bake the meringues in the preheated oven for 1 hour at 225°F, allowing them to dry out and set without browning.
- Cool in Oven: After baking, turn off the oven and leave the meringues inside for an additional hour to cool completely and further dry out without temperature shock.
- Store: Once cooled, carefully remove the meringues and store them in an airtight container to maintain their crisp texture until ready to serve.
Notes
- Use gel food coloring to avoid thinning the meringue mixture and maintain peak structure.
- Humidity can affect the texture and drying of meringues; prepare on a dry day for best results.
- Perfect for festive occasions such as parties, baby showers, or as colorful edible gifts.
