Step 1: Preheat & Prepare

• Preheat your oven to 225°F (110°C).
• Line two baking sheets with parchment paper.

Step 2: Whip the Egg Whites

• In a large mixing bowl, add the egg whites and salt.
• Using a hand mixer or stand mixer, beat on medium speed until the egg whites become foamy.
• Add the cream of tartar and continue whipping.

Step 3: Slowly Add Sugar

• Gradually add 1 tablespoon of sugar at a time, whipping continuously.
• Continue beating until the meringue forms stiff, glossy peaks (about 5-7 minutes).
• Add the vanilla extract and whip for another 30 seconds.

(To check if your meringue is ready, pull out the whisk—the peaks should hold their shape and be glossy.)

Step 4: Add the Rainbow Colors

• Divide the meringue into three small bowls.
• Add a few drops of gel food coloring (pink, yellow, green) to each bowl.
• Gently fold the color into each portion (don’t overmix, or the meringue may deflate).

Step 5: Create the Swirls

• Fit a large piping bag with a star tip.
• Using a small spoon, add stripes of each colored meringue inside the piping bag.
• Carefully pipe small swirls or kisses onto the parchment-lined baking sheet.

Step 6: Bake Low & Slow

• Bake the meringues for 1 ½ to 2 hours, or until they feel dry and firm to the touch.
• Turn off the oven and let them cool inside for another hour (this prevents cracking).

Step 7: Serve & Enjoy!

• Once completely cool, serve your Rainbow Sherbet Meringues as a light snack or dessert!
• Store in an airtight container for up to 2 weeks.