Description
These Easy Jello Meringue Cookies are light, airy, and bursting with fruity flavor. Made with simple ingredients like egg whites, sugar, and your favorite Jello powder, these cookies are a fun twist on classic meringues. They bake low and slow to create a crisp exterior and a melt-in-your-mouth texture, perfect for parties or anytime you crave a sweet, colorful treat.
Ingredients
Scale
Egg White Mixture
- 4 large egg whites
- 1 pinch salt
- 1/4 teaspoon cream of tartar
Sweeteners & Flavoring
- 3/4 cup granulated sugar
- 3 tablespoons Jello powder (choose your favorite flavor)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 200°F (93°C) and line two baking sheets with parchment paper to prevent sticking.
- Beat Egg Whites: In a clean, dry bowl, beat the egg whites with a pinch of salt on medium speed until they become frothy and bubbly.
- Add Cream of Tartar: Add the cream of tartar to the frothy egg whites and continue beating until soft peaks form, which means the peaks gently hold when the beaters are lifted.
- Incorporate Sugar: Gradually add the granulated sugar one tablespoon at a time while beating on medium-high speed. Continue to beat until stiff, glossy peaks develop, indicating the mixture is firm and shiny.
- Fold in Flavorings: Add the Jello powder and vanilla extract to the meringue and beat just until combined, ensuring the flavor is evenly distributed but the mixture remains fluffy.
- Divide for Multiple Flavors (Optional): If using more than one Jello flavor, divide the meringue evenly into separate bowls and add different flavors to each, mixing gently.
- Shape Cookies: Transfer the meringue to a piping bag or use spoons to drop dollops onto the prepared baking sheets, spacing them apart to allow even baking.
- Bake Cookies: Bake the meringues in the preheated oven for 1 hour at 200°F (93°C). After the hour, turn off the oven and leave the cookies inside for an additional hour to dry and crisp up fully.
- Cool and Store: Remove the meringue cookies from the oven and let them cool completely on the baking sheets. Once cooled, store in an airtight container to maintain their crispness.
Notes
- Ensure the mixing bowl and beaters are completely clean and free of grease to achieve the best meringue volume.
- Using cream of tartar stabilizes the egg whites and helps achieve stiff peaks.
- You can customize the flavor by using different Jello powder varieties or combining flavors for colorful cookies.
- Store meringues in an airtight container at room temperature to keep them crisp and fresh.
- Do not open the oven door during baking to prevent cracking.
