Rainbow Sherbet Meringues Recipe
Rainbow Sherbet Meringues bring the bright, cheery spirit of rainbow sherbet ice cream to crisp, cloud-light cookies that melt in your mouth. Every pastel swirl looks like a tiny celebration, with tart citrus notes and just enough sweetness to keep you coming back for more. Whether you’re planning a party, want a colorful homemade gift, or just need to add some sunshine to your dessert table, these vibrant meringues are as fun to make as they are to eat.
Ingredients You’ll Need
-
Egg Whites:
4 large egg whites, at room temperature
Granulated Sugar:
1 cup
Cream of Tartar:
½ teaspoon
Vanilla Extract:
1 teaspoon
Gel Food Coloring:
in orange, pink, and green (or colors of your choice)
Citrus Zest:
¼ teaspoon (optional, lemon, lime, or orange)
How to Make Rainbow Sherbet Meringues
Step 1: Prep Your Workspace
Start by heating your oven to 225°F and lining two baking sheets with parchment paper. Since meringues can be a bit sensitive, make sure your mixing bowl and beaters are absolutely clean and dry—any hint of grease will keep those beautiful peaks from forming.
Step 2: Whip the Egg Whites
Add your egg whites to the bowl and beat at medium speed until they’re foamy. You’ll see big bubbles forming—that’s your sign to sprinkle in the cream of tartar, which helps the meringue hold its shape. Continue beating until you reach soft peaks; when you lift the beaters, the whites should flop over, not stand straight up.
Step 3: Sweeten and Stabilize
Gradually add the granulated sugar, one tablespoon at a time, while increasing the mixer to high. Patience is key here! Give the sugar time to dissolve fully with each addition so your Rainbow Sherbet Meringues will end up smooth and glossy. Beat until the mixture becomes thick, shiny, and holds stiff peaks—if you turn the bowl upside down, nothing should move!
Step 4: Flavor and Color
Beat in the vanilla extract and, if you love a little zing, the citrus zest. Divide the meringue evenly among three bowls. Add just a dot of gel food coloring to each: orange, pink, and green are perfect, but feel free to let your creativity run wild. Gently fold the color in—overmixing will deflate the meringue, so be gentle.
Step 5: Pipe Your Masterpieces
To get the signature rainbow swirl, use a spatula to line your piping bag with alternating stripes of each color. A large star or round tip works best for those sky-high mounds. Pipe 1½-inch mounds onto your baking sheets, leaving a little space between each one so the heat circulates evenly.
Step 6: Bake Low and Slow
Place your trays in the oven and bake for 1 hour. When the timer dings, turn off the oven and let the meringues sit inside for another hour without opening the door. This gentle drying process makes them perfectly crisp on the outside and light as air inside. Once they’re completely cool, carefully lift the Rainbow Sherbet Meringues from the parchment and resist the urge to sample them all at once!
How to Serve Rainbow Sherbet Meringues
Garnishes
Sprinkle a little extra finely grated citrus zest over the meringues for a sparkling finishing touch, or add edible glitter for a whimsical twist. If you’re making these for a party, nestle them in mini paper cupcake liners—the colors will really pop!
Side Dishes
Rainbow Sherbet Meringues are incredible on their own, but they pair beautifully with bowls of fresh berries or a scoop of actual rainbow sherbet. You could serve them alongside a simple fruit salad, or add them to a dessert platter with chocolate-dipped strawberries or lemon bars for a colorful medley.
Creative Ways to Present
Stack the meringues in tall glass jars for a striking display at a baby shower or birthday bash. Pack them in little clear treat bags and tie them with ribbon for thoughtful, hand-made party favors. For extra wow factor, build a mini meringue tower and decorate with sprigs of fresh mint!
Make Ahead and Storage
Storing Leftovers
Once your Rainbow Sherbet Meringues are fully cooled, store them in an airtight container at room temperature. They’ll stay crisp for up to a week as long as they’re protected from humidity. If you live somewhere humid, tuck a packet of food-safe silica gel inside to help keep them dry.
Freezing
Believe it or not, you can freeze meringues! Place them in a single layer in an airtight container, using parchment between layers. They’ll keep their texture for up to one month in the freezer—just let them come to room temperature before serving.
Reheating
If your meringues lose a little crispness, spread them out on a baking sheet and pop them in a 200°F oven for about 10 minutes. Turn the oven off and let them cool completely inside before enjoying.
FAQs
Can I use liquid food coloring instead of gel?
Gel food coloring is ideal for Rainbow Sherbet Meringues because it produces vibrant colors without thinning the meringue batter. Liquid colorings can deflate your peaks and dilute the vivid swirls, so stick to gel for best results.
Why did my meringues turn chewy?
Chewy meringues usually mean there’s too much moisture in the air or the meringues didn’t dry out fully in the oven. Always bake on a dry day if possible, and give them plenty of time to cool and crisp up in the oven after baking.
How do I know when meringue is at stiff peaks?
Stiff peaks happen when you lift your mixer beaters and the meringue stands up tall and doesn’t droop. If it slides off or sags, keep beating! You want a glossy, firm texture before you add any color.
Can I make Rainbow Sherbet Meringues ahead for parties?
Absolutely! They’re a fantastic make-ahead treat. Store your meringues in an airtight container for up to a week at room temperature—perfect for prepping for special occasions or gifting.
What do I do with leftover egg yolks?
Don’t toss those yolks! Use them for homemade custards, hollandaise, ice cream, or even a rich pasta dough. Pop them in a sealed container in the fridge and use within two days.
Final Thoughts
Once you see the cheerful swirls and bite into that crisp, sugary shell, you’ll understand why Rainbow Sherbet Meringues are a joy to make and even more fun to share. Every little swirl brings smiles, conversation, and a pop of color to your table. Give them a try next time you’re craving something sweet and whimsical!
Print
Rainbow Sherbet Meringues Recipe
- Total Time: 2 hours (including cooling)
- Yield: 30 meringues
- Diet: Vegetarian
Description
These Rainbow Sherbet Meringues are whimsical and delightful treats that are perfect for special occasions or just a fun and colorful snack. Light and airy meringues in vibrant colors reminiscent of rainbow sherbet will brighten up any table.
Ingredients
Egg Whites:
4 large egg whites, at room temperature
Granulated Sugar:
1 cup
Cream of Tartar:
½ teaspoon
Vanilla Extract:
1 teaspoon
Gel Food Coloring:
in orange, pink, and green (or colors of your choice)
Citrus Zest:
¼ teaspoon (optional, lemon, lime, or orange)
Instructions
- Preheat the Oven: Preheat the oven to 225°F and line two baking sheets with parchment paper.
- Beat Egg Whites: In a clean mixing bowl, beat egg whites until foamy. Add cream of tartar and beat until soft peaks form.
- Add Sugar: Gradually add sugar while beating on high speed until glossy and stiff peaks form.
- Flavor and Color: Beat in vanilla extract and optional citrus zest. Divide meringue, tint with food coloring.
- Pipe Meringues: Spoon colored meringue into a piping bag and pipe mounds onto baking sheets.
- Bake and Cool: Bake for 1 hour, then cool in the oven for an additional hour. Store in an airtight container.
Notes
- Use gel food coloring for vibrant colors.
- Avoid making on humid days for best results.
- Perfect for parties or as gifts.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 meringue
- Calories: 25
- Sugar: 6 g
- Sodium: 5 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 0.5 g
- Cholesterol: 0 mg
