Description
Delightfully light and colorful Jello Meringue Cookies that combine the airy texture of classic meringues with the fruity flavors of Jello powder. These airy treats are perfect for adding a pop of color and flavor to any dessert platter, with an optional sparkle from sprinkles or edible glitter.
Ingredients
Scale
Ingredients
- 4 large egg whites, room temperature
- 1 cup granulated sugar
- 1 small box (3 oz) Jello powder (any flavor of your choice)
- 1/4 teaspoon cream of tartar
- Optional sprinkles or edible glitter for decoration
Instructions
- Preheat Oven: Preheat your oven to 225°F (about 110°C) and line baking sheets with parchment paper to prevent sticking.
- Whip Egg Whites: In a clean, dry bowl, beat the egg whites with cream of tartar using an electric mixer until soft peaks form, indicating that the mixture holds shape but is still soft.
- Add Sugar Gradually: Slowly add the granulated sugar while continuing to beat the egg whites until they become stiff, glossy peaks. This ensures a firm and shiny meringue base.
- Incorporate Jello Powder: Gently fold the Jello powder into the beaten egg whites until fully combined, infusing the meringue with vibrant color and flavor.
- Pipe Meringues: Using a piping bag or spoon, shape the meringue onto the prepared baking sheets into small rounds or desired shapes. Optionally, sprinkle with edible glitter or sprinkles for extra decoration.
- Bake: Bake the meringues in the preheated oven for 1.5 to 2 hours. They should be dry and crisp to the touch when done.
- Cool in Oven: Turn off the oven and allow the meringues to cool inside for 1 hour to prevent cracking from sudden temperature changes.
- Store: Once completely cooled, store the meringue cookies in an airtight container to maintain their crispness.
Notes
- Ensure egg whites are at room temperature for better volume when whipped.
- Cream of tartar stabilizes the egg whites and helps achieve stiff peaks.
- Choose your favorite Jello flavor to customize the cookie color and taste.
- Do not open the oven door during baking to prevent meringue from collapsing.
- These cookies are light and delicate, so handle gently.
