Description
These Easy Jello Meringue Cookies are light, crisp, and bursting with your favorite flavored gelatin for a colorful and flavorful twist on traditional meringues. Perfectly airy with a melt-in-your-mouth texture, they are an ideal low-calorie treat that requires only a few simple ingredients and minimal prep time.
Ingredients
Meringue Mixture
- 2 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1 tablespoon flavored gelatin (such as Jello in your favorite flavor)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the Oven: Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy removal of the meringue cookies.
- Beat Egg Whites to Soft Peaks: In a large, clean mixing bowl, beat the egg whites on medium speed using an electric mixer until they form soft peaks. This means the egg whites should be fluffy but still slightly droopy when the beaters are lifted.
- Add Cream of Tartar and Beat to Stiff Peaks: Add the cream of tartar to stabilize the egg whites, then continue beating until stiff peaks form. The meringue should hold firm shapes and not droop when the beaters are lifted.
- Incorporate Sugar Gradually: Gradually add the granulated sugar, one tablespoon at a time, beating well after each addition. Continue until the meringue becomes glossy and maintains stiff peaks without graininess.
- Fold in Flavorings: Gently fold in the flavored gelatin, vanilla extract, and salt. Mix carefully to ensure the gelatin color and flavor are evenly distributed without deflating the meringue.
- Pipe or Spoon Mounds: Use a spoon or a piping bag to form small mounds or drops of the meringue mixture on the prepared baking sheet, spacing them evenly to allow for drying.
- Bake the Meringues: Bake for 1 1/2 to 2 hours, or until the meringues are dry to the touch and easily lift off the parchment paper. This slow baking at low temperature dehydrates the meringues, giving them a crisp exterior.
- Cool Inside the Oven: Turn off the oven and leave the meringues inside with the door slightly ajar. This cooling process helps them dry out completely and prevents cracking caused by sudden temperature changes.
- Serve and Enjoy: Once cooled, the meringues are ready to be enjoyed as a light, fluffy, and flavorful dessert or snack.
Notes
- Make sure the mixing bowl and beaters are completely clean and dry before beating the egg whites to ensure they whip properly.
- Use room temperature egg whites as they whip better and achieve more volume.
- Do not skip the cream of tartar, which helps stabilize the egg whites for a better texture.
- Flavored gelatin adds a unique colorful twist; choose your favorite Jello flavor to customize the taste.
- The slow baking and cooling process is important to get crisp meringues without browning or cracking.
- Store the cookies in an airtight container at room temperature to maintain crispness.
- If you want a different shape, experiment with piping tips when forming the meringue mounds.
