Description
These Rainbow Sherbet Meringues are light, airy, and beautifully colorful treats that melt in your mouth. Perfectly glossy and sweet with a subtle hint of citrus, they make a whimsical dessert or party treat that is gluten-free, dairy-free, and vegetarian. The delicate swirls of pink, orange, yellow, green, and blue create a sherbet-inspired look that’s as fun to make as it is to eat.
Ingredients
Scale
Egg Mixture
- 4 large egg whites (room temperature)
- 1 cup granulated sugar
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/4 teaspoon lemon zest (optional for a citrus hint)
Coloring
- Gel food coloring in pink, orange, yellow, green, and blue
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 225°F (110°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy removal of the meringues.
- Beat egg whites: In a large clean mixing bowl, beat the egg whites on medium speed until they become foamy and start to form soft peaks.
- Add cream of tartar and sugar: Add the cream of tartar to stabilize the egg whites. Gradually add the sugar one tablespoon at a time, continuing to beat on high speed until the mixture is glossy and firm peaks form.
- Flavor the meringue: Beat in the vanilla extract and the optional lemon zest to add a fresh citrus aroma and depth of flavor to your meringue base.
- Divide and color the meringue: Separate the meringue evenly into several bowls. Tint each with a small amount of gel food coloring—pink, orange, yellow, green, and blue—to create vibrant sherbet colors.
- Prepare piping bag: Fit a piping bag with a large star or round tip. Spoon alternating colors of the colored meringue gently into the bag to create an attractive swirl effect when piped.
- Pipe meringues: Pipe small mounds or kisses onto the prepared baking sheets, spacing them slightly apart to allow for expansion during baking.
- Bake meringues: Bake in the preheated oven for 1 hour to dry and set the meringues without browning.
- Cool in oven: After baking, turn off the oven and leave the meringues inside with the door closed for another hour. This additional drying time inside the warm oven ensures a crisp texture.
- Store properly: Once cooled completely, transfer the meringues to an airtight container and store them at room temperature to maintain their crispness until ready to serve.
Notes
- Avoid making meringues on humid days to prevent them from becoming sticky or chewy.
- For a sherbet-inspired look, lightly swirl the colors instead of mixing them fully to maintain distinct vibrant shades.
- Add a hint of orange or raspberry extract to the meringue for an enhanced fruity flavor that complements the sherbet theme.