Description
These Easy Jello Meringue Cookies are a light and airy treat combining fluffy meringue with the subtle flavor of your favorite Jello gelatin powder. Perfectly crisp on the outside and melt-in-your-mouth soft on the inside, they make a colorful, fun dessert or party snack that’s simple to prepare with minimal ingredients.
Ingredients
Scale
Ingredients
- 4 egg whites, room temperature
- 1 cup sugar
- 3 tablespoons Jello dry powder (any flavor)
- Dash of salt
- 1/2 teaspoon cream of tartar
Instructions
- Preheat Oven: Preheat your oven to 225 degrees Fahrenheit to prepare for baking the meringue cookies.
- Beat Egg Whites: Using a hand mixer or stand mixer fitted with a whisk attachment, beat the egg whites on medium speed. Add the cream of tartar and salt, and continue beating until soft peaks form.
- Add Sugar and Gelatin Powder: Gradually add the sugar and Jello gelatin powder about one tablespoon at a time while continuing to beat. Make sure to add the sugar slowly to prevent the meringue from deflating. Beat until stiff peaks form and the mixture is glossy.
- Pipe Meringue: Fit a piping bag with a 1M tip and pipe the meringue mixture into rosettes on a baking sheet lined with parchment paper.
- Bake: Bake the meringues in the preheated oven for 1 hour.
- Dry in Oven: After baking, turn off the oven but leave the meringues inside with the door closed for at least 1 hour to allow them to dry out completely without opening the oven door.
- Cool and Serve: Once dried and cool, remove the meringue cookies from the oven. They should be crisp and dry, ready to enjoy or store.
Notes
- Ensure egg whites are at room temperature for optimal volume.
- Do not open the oven door during the drying phase to prevent cracks or sogginess.
- You can experiment with different Jello flavors to customize the color and taste of the meringues.
- Store meringue cookies in an airtight container at room temperature to keep them crisp.
- Adding cream of tartar stabilizes the egg whites, helping to achieve the perfect meringue texture.
