Description
Light-as-air, fruity meringue cookies kissed with vibrant Jello flavor, crisp on the outside and delicately melt-in-your-mouth within. Trust me, you’re going to love this.
Ingredients
- Egg Whites: 3 large
- Granulated Sugar: 3/4 cup
- Jello Gelatin Powder: 1 box (3 oz), any flavor
- Cream of Tartar: 1/4 teaspoon
- Salt: 1 pinch
Instructions
- Preheat the oven to 250°F (120°C) and line two baking sheets with parchment paper or silicone mats.
- In a clean, grease-free mixing bowl, beat the egg whites with cream of tartar and salt on medium speed until soft peaks form.
- Gradually add the granulated sugar, 1 tablespoon at a time, beating until the meringue is glossy and forms stiff peaks with no graininess.
- Sprinkle in the Jello powder and beat just until fully incorporated and the color is uniform.
- Transfer the meringue to a piping bag fitted with a round or star tip, or use two spoons to portion mounds onto the prepared sheets, spacing slightly apart.
- Bake for 45 to 50 minutes until the cookies feel dry to the touch and lift cleanly from the parchment without browning.
- Turn off the oven, crack the door slightly, and let the cookies cool completely inside the oven to set their texture.
- Store in an airtight container once fully cooled, or serve immediately.
Notes
- Use a completely grease-free bowl and beaters for maximum volume.
- For a marbled effect, fold in a second Jello flavor lightly and stop before fully mixing.
- Rotate pans halfway through baking if using multiple racks for even drying.
- If cookies soften, re-crisp in a 200°F (95°C) oven for 10 minutes, then cool.
Nutrition
- Serving Size: 1 cookie
- Calories: 30
- Sugar: 6 g
- Sodium: 15 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: Easy Jello Meringue Cookies, jello meringue cookies, meringue cookies, gluten-free cookies, gelatin cookies, egg white cookies, easy dessert, colorful cookies