Description
Delightfully light and colorful, these Easy Jello Meringue Cookies are a fun twist on classic meringues, incorporating flavored Jello powder for a burst of fruity flavor and a beautiful pastel hue. Perfectly crisp and melt-in-your-mouth, these cookies make an excellent low-fat, gluten-free treat that is both visually appealing and delicious.
Ingredients
Scale
For the Meringue Cookies
- 2 large egg whites (room temperature)
- ½ cup granulated sugar
- 1 box (3 oz) Jello powder (flavor of choice: strawberry, lime, orange, etc.)
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla extract (optional, for extra depth of flavor)
- Food coloring (optional, for a bolder color boost)
Instructions
- Preheat Oven: Preheat your oven to 200°F (95°C) to ensure a low and slow baking environment perfect for drying out the meringues without browning.
- Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and allow easy removal of the delicate cookies.
- Mix Egg Whites and Cream of Tartar: In a clean, dry mixing bowl, combine the egg whites and cream of tartar, which strengthens the egg whites and helps stabilize the meringue.
- Beat to Soft Peaks: Using a mixer on medium speed, beat the egg whites until they form soft peaks—meaning the peaks curl over when the beaters are lifted.
- Add Sugar Gradually: Slowly add the granulated sugar, one spoonful at a time, while increasing the mixer speed to high, ensuring the sugar fully dissolves for a glossy finish.
- Incorporate Jello Powder: Gently fold in the Jello powder of your chosen flavor, adding vibrant flavor and color to the meringue mixture.
- Beat to Stiff Peaks: Continue beating until the meringue is thick, glossy, and holds stiff peaks that stand straight up without drooping, approximately 5 minutes.
- Pipe the Meringues: Transfer the meringue mixture to a piping bag fitted with a star tip and pipe small mounds or swirls onto the prepared baking sheet, spacing them about 1 inch apart for even drying.
- Bake Low and Slow: Bake the meringues in the preheated oven for 1.5 to 2 hours, allowing them to dry out completely and become crisp without browning.
- Cool in Oven: Once baking is complete, turn off the oven and leave the meringues inside for an additional 30 minutes to cool slowly, preventing cracking and ensuring a perfect texture.
- Serve or Store: After cooling, enjoy your meringue cookies immediately or store them in an airtight container at room temperature for up to two weeks.
Notes
- Make sure the mixing bowl and beaters are completely clean and free of grease to achieve proper egg white volume.
- Use room temperature egg whites for better whipping volume.
- Do not open the oven door during baking to prevent the meringues from cracking.
- Add food coloring sparingly to avoid affecting the structure of the meringue.
- Store in an airtight container to keep cookies crisp and prevent moisture absorption.
- Flavor variations depend on the Jello powder chosen—feel free to experiment with different fruit flavors.
