Description
These Easy Jello Meringue Cookies are light, airy, and bursting with your favorite Jello flavors. Made with just a few simple ingredients like egg whites, sugar, and Jello powder, these cookies are a fun and colorful twist on classic meringues, perfect for parties, holidays, or a delightful sweet treat any time.
Ingredients
Basic Ingredients
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- 1 small box (3 oz) Jello powder (any flavor you like)
- 1/4 teaspoon cream of tartar
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.
- 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, which means when you lift the whisk, the peaks gently curl over.
- Gradually Add Sugar: Increase the mixer speed to high and slowly add the sugar one tablespoon at a time. Keep beating until the mixture becomes stiff, glossy peaks form, and the sugar is fully dissolved to avoid gritty texture.
- Add the Jello Powder: Sprinkle the Jello powder into the whipped meringue and gently mix it in until fully incorporated, giving your meringue a flavorful twist and beautiful color.
- Shape the Meringue: Using a spoon or a piping bag, form small mounds or shapes of the meringue onto your prepared baking sheets. Make sure to space them about 1 inch apart to allow for even baking.
- Bake: Bake the meringues in the preheated oven for 1.5 to 2 hours, or until they feel dry to the touch and crisp through. Once done, turn off the oven and leave the meringues inside to cool completely for at least one hour to help them set perfectly.
- Serve and Enjoy: After cooling, you can decorate your meringue cookies with sprinkles, edible glitter, or colored sugar if desired. Store them in an airtight container to maintain their crispness or enjoy immediately.
Notes
- Ensure egg whites are at room temperature for better whipping volume.
- Make sure no yolk gets into the egg whites as it prevents them from whipping properly.
- Baking at a low temperature helps dry out the meringues without browning.
- Letting the meringues cool in the oven prevents cracks caused by rapid temperature changes.
- Store cookies in an airtight container to keep them crisp for up to a week.
