Rainbow Sherbet Meringues

These Rainbow Sherbet Meringues are cookies packed with orange, lime, and raspberry flavors and taste just like a bowl of rainbow sherbet... Except they won't melt!

Prep Time: 20 mins Bake Time: 1 hour Cool Time: 2 hours


– 4 egg whites – 1/4 tsp salt – 1/2 tsp cream of tartar – 1 cup sugar – 1 tsp lime zest – 1/4 tsp lime juice – 1 tsp orange zest – 1/4 tsp orange juice – 1/2 tsp raspberry extract – Food coloring

Beat egg whites & salt on medium-high speed until foamy. Add cream of tartar & continue to beat until soft peaks form, about 2 mins.

Beat Egg Whites

 Begin adding sugar, 1 Tbsp at a time. Keep beating until stiff peaks form, about 6-8 mins.

Beat Egg Whites

Divide egg whites into 3 bowls. In first, mix in lime zest & juice. In second, mix in orange zest & juice. In third, mix in raspberry extract.

Mix in Flavors

Place pastry bag with large round tip in tall glass. Dip brush in each food coloring & starting inside the pastry tip, brush a stroke of coloring from the tip to the top of the bag.

Add Color

Fill  bag with each of the meringues, scooping each flavor on each side of the bag. Pipe mounds about 1 1/2-inch in diameter onto parchment paper-covered baking sheets.

Pipe Meringues

Bake at 250 until meringues are dry & no longer glossy, about 1 hour. Turn off the oven, crack door open a bit, & leave meringues in oven for another 2 hours to completely dry.

Bake Meringues

Store rainbow sherbet meringues in airtight containers at room temp & bring to all your summer parties and events!