Easy Jello Meringue Cookies Recipe
Introduction
These Easy Jello Meringue Cookies are a fun and colorful twist on classic meringues, perfect for a light, sweet treat. Flavored with your favorite Jello powder, they’re crisp, airy, and simple to make.
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
- Step 1: Preheat your oven to 225 degrees Fahrenheit (about 110 degrees Celsius).
- Step 2: Using a hand mixer or stand mixer with the whisk attachment, beat the egg whites on medium speed. Add the cream of tartar and salt, and continue beating until soft peaks form.
- Step 3: Gradually add the sugar and Jello powder, about one tablespoon at a time, while continuing to beat. This prevents the meringue from deflating. Beat until stiff, glossy peaks form.
- Step 4: Once the mixture is shiny and holds stiff peaks, use a piping bag fitted with a 1M tip to pipe rosettes onto a parchment-lined cookie sheet.
- Step 5: Bake the meringues for 1 hour. Then, turn off the oven and leave the cookies inside for at least another hour without opening the oven door to allow them to dry completely.
Tips & Variations
- Use different Jello flavors to create a variety of colorful meringues to match any occasion.
- Make sure the egg whites are at room temperature to achieve the best volume when whipped.
- Adding cream of tartar helps stabilize the meringue and improves texture.
- Be patient when adding sugar; adding it slowly ensures the meringue stays fluffy.
Storage
Store the meringue cookies in an airtight container at room temperature. They will keep crisp for up to one week. Avoid moisture and humidity to prevent softness. There is no need to reheat before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use artificial coloring instead of Jello powder?
Yes, you can use food coloring instead of Jello powder, but keep in mind that Jello also adds flavor, so you may need to add a bit of extract or flavoring to compensate.
Why do I need to leave the meringues in the oven after it’s turned off?
Leaving the meringues in the turned-off oven helps them dry out completely without burning, giving them a crisp exterior and a light texture inside.
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Easy Jello Meringue Cookies Recipe
- Total Time: 2 hours 10 minutes
- Yield: About 24 medium-sized meringue cookies 1x
- Diet: Gluten Free
Description
These Easy Jello Meringue Cookies are light, airy, and brilliantly flavored with your choice of Jello gelatin powder. Whipped egg whites combined with sugar and gelatin create delicate, glossy meringue cookies that are baked low and slow for a crisp, melt-in-your-mouth texture perfect for a sweet, whimsical treat.
Ingredients
Meringue Cookies
- 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 the oven: Preheat your oven to 225 degrees Fahrenheit to prepare for baking the meringues at a low temperature for a long, slow drying process.
- Beat egg whites: Using a hand or stand mixer with a whisk attachment, beat the egg whites on medium speed. Add the cream of tartar and a dash of salt, and continue beating until soft peaks form, which helps stabilize the meringue.
- Add sugar and gelatin powder: Gradually add the sugar and Jello gelatin powder about 1 tablespoon at a time, continuing to beat until stiff peaks are achieved. Be sure to add the sugar slowly to prevent the meringue from deflating and ensure it becomes glossy and stable.
- Check consistency: Mix until the egg whites are nice and glossy, signifying the meringue is perfectly whipped and ready to be shaped.
- Pipe meringues: Using a piping bag fitted with a 1M tip, pipe the meringue mixture into rosettes on a cookie sheet lined with parchment paper, creating small, pretty meringue shapes.
- Bake: Bake the meringues in the preheated oven for 1 hour to gently dry them out, ensuring they crisp up without browning.
- Cool in oven: After baking, turn off the oven but do not open the door. Let the meringues sit inside the oven for at least another hour to fully dry and set, resulting in a crisp and delicate cookie.
Notes
- Use room temperature egg whites for better volume when beating.
- Add sugar slowly to avoid deflating the meringue mixture.
- Do not open the oven door during the cooling phase to prevent cracks in the meringues.
- Store meringue cookies in an airtight container to keep them crisp.
- You can use any flavor of Jello gelatin powder for different variations of flavor and color.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: meringue cookies, jello meringue, gelatin cookie recipe, crisp meringue, easy dessert, light cookies, baking with egg whites
