Easy Jello Meringue Cookies Recipe
Delightfully light and colorful, these Easy Jello Meringue Cookies are a fun twist on classic meringues with the addition of flavored Jello powder. Whipped to glossy stiff peaks, piped into elegant rosettes, and gently baked at a low temperature, these cookies are crispy on the outside and melt-in-your-mouth soft on the inside. Perfect for a sweet snack or festive dessert, they’re simple to make and customizable with any Jello flavor.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 2 hours 10 minutes
- Yield: Approximately 24 meringue cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Dry Ingredients
- 1 cup sugar
- 3 tablespoons Jello dry powder (any flavor)
- dash of salt
- 1/2 teaspoon cream of tartar
Wet Ingredients
- 4 egg whites, room temperature
Instructions
- Preheat Oven: Preheat your oven to 225 degrees Fahrenheit to prepare for baking the meringue cookies at a low temperature, which helps them dry out slowly without browning.
- Beat Egg Whites: Using a hand mixer or stand mixer with a whisk attachment, beat the room temperature egg whites on medium speed. When they begin to foam, add the cream of tartar and salt to stabilize the meringue. Continue beating until soft peaks start to form, which means the egg whites hold gentle, drooping peaks.
- Add Sugar and Jello Powder Gradually: Slowly incorporate the sugar and gelatin powder about 1 tablespoon at a time while continuing to beat the mixture. This careful addition is important so the meringue stiffens properly without deflating.
- Beat to Stiff Peaks: Continue mixing until the egg whites are glossy and hold stiff peaks, meaning the peaks stand straight up without collapsing when you lift the whisk.
- Pipe Meringue Cookies: Fit a piping bag with a 1M tip and pipe the meringue into rosettes on a cookie sheet lined with parchment paper, creating pretty, uniform shapes.
- Bake Low and Slow: Place the cookies in the preheated oven and bake for 1 hour. The low heat dries them out without browning.
- Cool in Oven: After baking, turn off the oven and leave the meringue cookies inside for at least 1 hour without opening the door. This step ensures the cookies dry completely and develop the perfect crisp texture.
Notes
- Make sure egg whites are at room temperature; they whip better than cold whites.
- Beat sugar in slowly to avoid collapsing the meringue.
- Do not open the oven door while cooling to prevent cracks and sogginess.
- You can customize the flavor by using different Jello powder varieties.
- Store cookies in an airtight container to keep them crisp.
- If your kitchen is humid, cookies may take longer to dry completely.
Keywords: meringue cookies, jello cookies, easy meringue, low temperature baking, dessert recipes, gluten free cookies
