Description
Rainbow Sherbet Meringues are light, airy, and colorful cookies made from whipped egg whites and sugar, tinted with vibrant gel food coloring to mimic the refreshing hues of rainbow sherbet. These gluten-free, delicate treats are perfect for parties, baby showers, or as a unique edible gift, with a crisp exterior and a melt-in-your-mouth texture.
Ingredients
Scale
Ingredients
- 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 to mimic rainbow sherbet)
- Optional: ¼ teaspoon citrus zest (lemon, lime, or orange) for extra flavor
Instructions
- Preheat and Prepare: Preheat the oven to 225°F and line two baking sheets with parchment paper to prevent sticking and allow for easy cleanup.
- Beat Egg Whites: In a clean, dry mixing bowl, beat the egg whites with an electric mixer on medium speed until they become foamy, setting the stage for stable meringue formation.
- Add Cream of Tartar: Add the cream of tartar and continue beating until soft peaks form, which helps stabilize the egg whites and improve volume.
- Incorporate Sugar Gradually: Gradually add the sugar one tablespoon at a time while beating on high speed, continuing until the mixture becomes glossy and forms stiff peaks, ensuring a smooth and firm meringue texture.
- Add Flavorings: Beat in the vanilla extract and optional citrus zest to infuse the meringue with fragrant flavor notes enhancing the sherbet theme.
- Divide and Color: Divide the meringue evenly into three bowls, tint each with a small amount of gel food coloring to achieve vibrant orange, pink, and green colors reminiscent of rainbow sherbet.
- Pipe Meringues: Using a spatula, gently spoon 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 avoid sticking.
- Bake: Bake the meringues in the preheated oven for 1 hour, allowing them to dry and crisp up without browning.
- Cool Slowly: Turn off the oven and let the meringues cool inside for another hour without opening the oven door. This gradual cooling helps prevent cracking and maintains their delicate texture.
- Store: Once completely cool, transfer the meringues to an airtight container to keep them crisp and fresh until serving.
Notes
- Use gel food coloring to avoid thinning the meringue mixture and maintain stiffness.
- Humidity can affect the texture, so it’s best to make these on a dry day for crisp results.
- These vibrant meringues are ideal for festive occasions like parties and baby showers or as a colorful edible gift.
