Description
These Easy Jello Meringue Cookies are colorful, light, and bursting with fruity flavor! Made with just a few ingredients, these melt-in-your-mouth cookies are a fun twist on classic meringues. Perfect for parties, gifts, or just as a sweet treat!
Ingredients
Units
Scale
- 3 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 3/4 cup (150 g) granulated sugar
- 1 small box (3 oz / 85 g) flavored gelatin (Jello, any flavor of your choice)
Instructions
- Preheat the oven:
- Preheat your oven to 225°F (110°C). Line two baking sheets with parchment paper or silicone baking mats.
- Prepare the meringue:
- In a clean, dry bowl, beat the egg whites and cream of tartar with a hand or stand mixer on medium speed until soft peaks form.
- Gradually add the granulated sugar, 1 tablespoon at a time, while continuing to beat on high speed. Beat until stiff peaks form and the meringue is glossy.
- Incorporate the Jello powder:
- Sprinkle the flavored gelatin powder over the meringue and gently fold it in with a spatula until fully incorporated. The mixture will take on the color and flavor of the gelatin.
- Pipe or dollop the cookies:
- Transfer the meringue to a piping bag fitted with a star or round tip. Pipe small swirls or dollops onto the prepared baking sheets. Alternatively, use a spoon to drop small mounds of meringue onto the sheets.
- Bake the meringues:
- Bake in the preheated oven for 1.5–2 hours, or until the cookies are dry to the touch and easily lift off the parchment paper.
- Turn off the oven and leave the cookies inside to cool completely (this helps them stay crisp).
- Serve and store:
- Once cooled, serve immediately or store in an airtight container at room temperature for up to 2 weeks.
Notes
- Flavors: Try strawberry, lime, orange, or any other Jello flavor for a variety of colorful cookies.
- Tips for success: Make sure your mixing bowl and whisk are completely clean and grease-free for the best meringue consistency.
- Avoid making these cookies on humid days, as moisture can affect their texture.