Description
Delightfully light and colorful Jello Meringue Cookies made from whipped egg whites, sugar, and flavored with vibrant Jello powder. These melt-in-your-mouth treats are crisp on the outside and airy inside, perfect for parties or a sweet snack.
Ingredients
Scale
Main Ingredients
- 4 large egg whites, room temperature
- 1 cup granulated sugar
- 1 small box (3 oz) Jello powder (any flavor)
- 1/4 teaspoon cream of tartar
- Optional sprinkles or edible glitter
Instructions
- Preheat Oven: Set your oven to 225°F (107°C) and line baking sheets with parchment paper to prepare for baking the meringue cookies.
- Beat Egg Whites and Cream of Tartar: In a clean bowl, beat the egg whites with cream of tartar until soft peaks form. This stabilizes the meringue and helps achieve volume.
- Add Sugar Gradually: Slowly add the granulated sugar while continuing to beat, until stiff, glossy peaks form, indicating a firm meringue texture.
- Incorporate Jello Powder: Gently fold the Jello powder into the meringue mixture until fully combined, adding color and flavor to the cookies.
- Pipe onto Baking Sheets: Using a piping bag or spoon, shape the meringue mixture into small cookie shapes on the prepared baking sheets. Optionally, sprinkle with edible glitter or sprinkles.
- Bake Meringues: Bake in the preheated oven for 1.5 to 2 hours, allowing the meringues to dry out slowly and become crisp.
- Cool in Oven: Turn off the oven and let the meringues cool inside for 1 hour to finish drying and prevent cracking from a rapid temperature change.
- Store: Once completely cool, store the meringue cookies in an airtight container to maintain their crispness.
Notes
- Make sure the mixing bowl and beaters are completely clean and free of grease before whipping egg whites for best results.
- Use room temperature egg whites to achieve better volume and stability.
- Do not open the oven door during baking to prevent meringue collapse.
- If you want flavored and colored meringues, choose your favorite Jello powder flavor accordingly.
- Store cookies in an airtight container at room temperature for up to 1 week.
