Description
Rainbow Sherbet Meringues are delicate, colorful cookies made from whipped egg whites and sugar, tinted in vibrant pink, orange, and green to mimic the hues of rainbow sherbet. These light, crisp meringues are flavored with vanilla and lemon extracts for a subtle, refreshing taste. Perfect as a bright, visually appealing dessert or a festive treat, they require simple ingredients and baking to achieve their airy texture.
Ingredients
Scale
Egg Whites Mixture
- 4 large egg whites at room temperature
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon lemon extract
Coloring and Garnish
- Gel food coloring: pink, orange, and green
- 2 tablespoons rainbow sanding sugar or sprinkles for garnish
Instructions
- Preheat and prepare pans: Preheat your oven to 225°F (107°C). Line two baking sheets with parchment paper to prevent the meringues from sticking during baking.
- Whip egg whites: In a clean, dry mixing bowl, beat the 4 egg whites on medium speed until they become foamy. This initial step incorporates air, critical for a light texture.
- Add cream of tartar and beat to soft peaks: Add 1/4 teaspoon cream of tartar to stabilize the egg whites. Continue beating until soft peaks form, meaning the whites hold their shape but the peaks slump when the beaters are lifted.
- Gradually add sugar: Begin adding the 1 cup granulated sugar one tablespoon at a time while beating on high speed. This slow addition ensures sugar dissolves properly and helps form stiff, glossy peaks.
- Beat to stiff peaks: Continue beating until stiff, glossy peaks form and the sugar is fully dissolved, indicating the meringue is smooth and shiny without graininess.
- Incorporate extracts: Gently fold in 1/2 teaspoon each of pure vanilla and lemon extracts to flavor the meringue mixture without losing volume.
- Divide and color: Divide the meringue evenly into three separate bowls. Tint each with pink, orange, and green gel food coloring respectively, mixing gently to maintain airiness and vibrant colors.
- Pipe meringues: Spoon each colored meringue side by side into a piping bag fitted with a large star tip to create a swirling rainbow effect. Pipe small swirls onto the parchment-lined baking sheets.
- Add garnish: Lightly sprinkle 2 tablespoons of rainbow sanding sugar or sprinkles on top of the piped meringues to add sparkle and texture.
- Bake meringues: Bake in the preheated oven for 1 hour at 225°F to dry out the meringues gently and maintain their shape and crispness.
- Cool in oven: After baking, turn off the oven and leave the meringues inside for an additional hour to cool and dry out completely without cracking.
- Store properly: Once cooled, transfer the meringues to an airtight container and store at room temperature to keep them crisp and fresh until serving.
Notes
- Ensure no egg yolk contaminates the egg whites, as even a small amount can prevent proper whipping.
- Humidity can negatively affect meringue texture; aim to make meringues on dry days for best results.
- Store meringues in a sealed container to preserve crispness and prevent them from absorbing moisture.
- Allowing meringues to cool and dry in the oven after baking helps achieve the perfect airy, crunchy texture.
