Description
These Easy Jello Meringue Cookies are light, airy, and bursting with fun flavors thanks to the addition of Jello powder. Perfect as a crunchy, sweet treat, these colorful cookies are simple to make with just a few ingredients and a low baking temperature for a delicate texture that melts in your mouth.
Ingredients
Basic Ingredients
- 4 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 1 cup granulated sugar
- 1 small box (3 oz) Jello powder (any flavor you like)
Optional Decorations
- Sprinkles
- Edible glitter
- Colored sugar
Instructions
- Prepare the Baking Sheets: Preheat your oven to 225°F (110°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the meringues from sticking and ensure even baking.
- Whip the Egg Whites: In a large, clean mixing bowl, beat the egg whites along with the cream of tartar on medium speed until soft peaks form. This helps stabilize the meringue and provides structure.
- Gradually Add Sugar: Increase the mixer speed to high. Slowly add the granulated sugar one tablespoon at a time while continuing to beat. Keep mixing until stiff, glossy peaks develop, indicating the sugar is fully dissolved.
- Add the Jello Powder: Gently fold or mix the Jello powder into the stiff meringue until it is evenly incorporated. This adds flavor and a slight tint to the meringues.
- Shape the Meringue: Using a spoon or piping bag, place small mounds of the meringue onto the prepared baking sheets, spacing them about 1 inch apart to allow air circulation and even baking. Optionally, sprinkle with decorations at this stage.
- Bake: Bake the meringues for 1.5 to 2 hours at 225°F (110°C) until they are completely dry and crisp on the outside. After baking, turn off the oven and let the meringues cool inside for at least an hour. This prevents cracking and enhances their crunch.
- Serve and Enjoy: Once cooled, transfer the meringue cookies to an airtight container for storage or enjoy immediately as a sweet, airy treat.
Notes
- Make sure the mixing bowl and beaters are completely clean and free of any grease for best meringue results.
- Use room temperature eggs, as they whip better than cold eggs.
- Adding cream of tartar helps stabilize the egg whites and creates a firmer meringue.
- Do not open the oven door during baking to prevent the meringues from cracking.
- Store meringues in an airtight container at room temperature to keep them crisp.
- You can experiment with different Jello flavors to create a variety of colors and tastes.
