Jello meringue cookies are a delightful and colorful treat that are light, crisp, and melt-in-your-mouth delicious. They are simple to make, require just a few basic ingredients, and can be customized with your favorite Jello flavors for a fun twist. Perfect for parties, gifting, or a quick snack, these cookies are as beautiful as they are tasty!
Ingredients
- 3 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 3/4 cup granulated sugar
- 3 tablespoons flavored Jello powder (choose your favorite flavor)
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Prepare the Baking Tray
Preheat your oven to 225°F (110°C). Line two baking sheets with parchment paper to prevent sticking. - Whip the Egg Whites
In a clean, grease-free mixing bowl, add the egg whites and cream of tartar. Use an electric mixer to beat the egg whites on medium speed until soft peaks form. - Add Sugar and Jello Powder
Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat on high speed. The mixture should turn glossy and form stiff peaks. Once the sugar is fully incorporated, add the Jello powder and vanilla extract (if using). Mix until evenly combined. - Pipe the Meringues
Transfer the meringue mixture to a piping bag fitted with a star tip. Pipe small dollops onto the prepared baking sheets, leaving some space between each. - Bake the Cookies
Place the trays in the oven and bake for 1 hour. After baking, turn off the oven but leave the cookies inside to cool for an additional hour. This will help them dry out completely. - Cool and Store
Once cooled, remove the cookies from the parchment paper and store them in an airtight container.
Serving and Storage Tips
- Serving: These cookies are great on their own or as a decorative addition to dessert platters. Pair them with tea or coffee for a light and sweet snack.
- Storage: Store the cookies in an airtight container at room temperature for up to 2 weeks. Avoid exposing them to moisture, as it can make them sticky.
FAQs
1. Can I use sugar-free Jello for this recipe?
Yes, sugar-free Jello works well, but the flavor may be less intense.
2. Why didn’t my meringue cookies form stiff peaks?
Ensure your mixing bowl and beaters are clean and grease-free, and use room-temperature egg whites for the best results.
3. Can I make multiple flavors in one batch?
You can divide the meringue into separate bowls and add different Jello flavors to each. This way, you’ll have a variety of colorful cookies!
4. What should I do if my meringues become sticky?
Store them in a dry, cool place. If they’ve absorbed moisture, try placing them back in a low-temperature oven for 10–15 minutes to dry them out.
Enjoy your light and fruity Easy Jello Meringue Cookies!
PrintEasy Jello Meringue Cookies
Easy Jello Meringue Cookies are light, airy treats infused with your favorite Jello flavors, adding a fun twist to traditional meringues.
Ingredients
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- 3 tablespoons Jello powder (any flavor)
- 1/2 teaspoon cream of tartar
- A pinch of salt
- Optional: Sprinkles or mini chocolate chips for decoration
Instructions
- Preheat Oven:
- Preheat your oven to 225°F (107°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
- Prepare Meringue:
- In a clean, dry mixing bowl, beat the egg whites on medium speed until foamy.
- Add the cream of tartar and a pinch of salt; continue beating until soft peaks form.
- Gradually add the granulated sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form.
- Gently fold in the Jello powder until fully incorporated.
- Shape Cookies:
- Transfer the meringue mixture to a piping bag fitted with a star tip.
- Pipe small mounds or rosettes onto the prepared baking sheet, spacing them about an inch apart.
- If desired, add sprinkles or mini chocolate chips on top for decoration.
- Bake:
- Bake in the preheated oven for 1 hour.
- After baking, turn off the oven and leave the cookies inside for an additional hour without opening the oven door. This helps them dry out properly.
- Cool and Store:
- Remove the baking sheet from the oven and allow the meringue cookies to cool completely.
- Once cooled, store them in an airtight container at room temperature to maintain their crisp texture.
Notes
- Flavor Variations:Â Feel free to experiment with different Jello flavors to create a variety of colorful and flavorful meringue cookies.
- Humidity Warning:Â Meringues can become sticky in humid environments. Ensure they are stored in a cool, dry place.
- Serving Size:Â This recipe yields approximately 24 meringue cookies, depending on the size you pipe.