Description
Delightful and colorful Rainbow Sherbet Meringues made by whipping egg whites to stiff peaks, gently colored with gel food coloring, and baked to airy perfection. These light and sweet treats mimic the vibrant hues and flavors of rainbow sherbet, enhanced with optional citrus zest for a refreshing twist. Perfect for parties, baby showers, or as a charming edible gift.
Ingredients
Scale
Meringue Mixture
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- ½ teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Gel food coloring in orange, pink, and green (or colors of your choice)
- Optional: ¼ teaspoon citrus zest (lemon, lime, or orange) for extra flavor
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 225°F (107°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Beat Egg Whites: In a clean and dry mixing bowl, use an electric mixer on medium speed to beat the egg whites until they become foamy, indicating the proteins are starting to unfold.
- Add Cream of Tartar and Beat to Soft Peaks: Add ½ teaspoon cream of tartar to stabilize the egg whites and continue beating until soft peaks form—when the peaks slightly hold but tips fold over.
- Gradually Add Sugar and Beat to Stiff Peaks: Slowly add the granulated sugar one tablespoon at a time while beating on high speed. Continue until the mixture is glossy, smooth, and forms stiff peaks that stand straight up without collapsing.
- Incorporate Flavorings: Beat in 1 teaspoon vanilla extract and, if using, ¼ teaspoon citrus zest for a fresh, nuanced flavor.
- Divide and Color Meringue: Separate the meringue mixture evenly into three bowls. Tint each portion with gel food coloring—orange, pink, and green or your chosen shades—stirring gently to blend colors without deflating the meringue.
- Pipe Meringues: Using a spatula, layer alternating stripes of each colored meringue into a piping bag fitted with a large star or round tip. Pipe 1½-inch mounds onto the prepared baking sheets, spacing them slightly apart to allow airflow.
- Bake: Bake the meringues for 1 hour at 225°F, allowing them to dry and crisp evenly without browning.
- Cool in Oven: Turn off the oven and leave the meringues inside to cool completely for another hour without opening the door, ensuring they dry thoroughly and maintain their crisp texture.
- Store: Once cooled, carefully remove meringues and store them in an airtight container to keep them fresh and crisp until serving.
Notes
- Use gel food coloring to prevent thinning the meringue mixture.
- Humidity can affect the texture—preferably make these on dry days for best results.
- Perfect for festive occasions like parties, baby showers, or as colorful edible gifts.
- Ensure mixing bowls and beaters are completely clean and dry to achieve proper meringue stiffness.
