Print Recipe

Rainbow Sherbet Meringues

These Rainbow Sherbet Meringues are packed with orange, lime, and raspberry flavors and taste just like a bowl of rainbow sherbet... Except they won't melt!
Prep Time20 mins
Cook Time1 hr
Cooling Time2 hrs
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American, Eclectic
Keyword: Flavored Meringues, Gluten-Free Cookies, Summer Desserts
Servings: 32 meringues
Author: Sues

Ingredients

  • 4 large egg whites
  • 1/4 tsp salt
  • 1/2 tsp cream of tarter
  • 1 cup granulated sugar
  • 1 tsp lime zest
  • 1/4 tsp freshly squeezed lime juice
  • 1 tsp orange zest
  • 1/4 tsp freshly squeezed orange juice
  • 1/2 tsp raspberry extract
  • Orange, green, and pink food coloring

Instructions

  • Pre-heat oven to 250 degrees F and line 2 baking sheets with parchment paper.
  • In the bowl of a stand mixer or in a large bowl with a hand mixer, beat egg whites and salt on medium-high speed until foamy. Add cream of tartar and continue to beat until soft peaks form, about 2 minutes. 
  • Begin adding sugar, 1 Tbsp at a time. Keep beating until stiff peaks form, about 6-8 minutes.
  • Divide egg white mixture into 3 different bowls. In the first bowl, mix in lime zest and lime juice. In the second bowl, mix in orange zest and orange juice. In the third bowl, mix in raspberry extract.
  • Place a pastry bag fitted with a large round tip (I use Wilton 1A) in a tall drinking glass and fold over the top of the bag. Dip a pastry brush or paintbrush in the green food coloring and starting inside the pastry tip, brush a stroke of food coloring from the tip to the top of the bag. Repeat with orange food coloring and again with pink food coloring. Fill the bag with each of the flavors of meringue taking care to scoop each flavor on each side of the bag (rather than layering them) so that you'll get each flavor in each meringue you pipe out. Pipe mounds about 1 1/2-inch in diameter onto prepared baking sheets.
  • Bake until meringues are dry and no longer glossy, about 1 hour. Turn off the oven, crack the door open a bit, and leave meringues in oven for another 2 hours to completely dry and avoid cracking. 

Notes

  • To store meringues, place in airtight container and keep at room temperature for 2-3 days.
  • If you want to keep these meringues naturally colored, you can simply add the flavoring and skip the food coloring. They won't be as pretty, but they'll still taste just as delicious!