Easy Jello Meringue Cookies Recipe
Introduction
These Easy Jello Meringue Cookies are light, airy, and bursting with fun flavors thanks to the addition of Jello powder. Perfect for a sweet treat that’s both colorful and simple to make, they’re sure to impress at any gathering.
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 the oven to 225 degrees Fahrenheit.
- Step 2: Using a hand or stand mixer with a whisk attachment, beat the egg whites on medium speed. Add the cream of tartar and salt, then continue beating until soft peaks form.
- Step 3: Gradually add the sugar and Jello powder about 1 tablespoon at a time while continuing to beat. Make sure to add the sugar slowly to prevent the meringue from deflating.
- Step 4: Beat the mixture until the egg whites are glossy and stiff peaks form.
- Step 5: Using a 1M piping tip, pipe the meringue into rosette shapes onto a cookie sheet lined with parchment paper.
- Step 6: Bake the meringues for 1 hour. Once done, turn off the oven and leave the meringues inside without opening the door for at least 1 hour to dry out completely.
- Step 7: After the oven has cooled down, remove the cookies. They should be dry, crisp, and ready to enjoy.
Tips & Variations
- For extra flavor, try mixing different Jello flavors or using sugar-free gelatin powder.
- Ensure egg whites are at room temperature to achieve maximum volume.
- If you don’t have a piping tip, you can spoon the meringue onto the parchment paper, but piping creates a prettier shape.
Storage
Store the meringue cookies in an airtight container at room temperature. They will keep well for up to 5 days. Avoid humidity to prevent them from becoming sticky. There’s no need to reheat; serve them as-is for the best crisp texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use powdered gelatin instead of Jello powder?
Using plain powdered gelatin will not add the fruity flavor or color that Jello provides, so the cookies will lack that signature taste and appearance.
Why did my meringues become sticky?
Sticky meringues often result from baking at too low a temperature or storing them in a humid environment. Make sure to dry them thoroughly in the oven and store them in a dry, airtight container.
PrintEasy Jello Meringue Cookies Recipe
This recipe for Easy Jello Meringue Cookies offers a fun and colorful twist on traditional meringues by incorporating Jello powder for added flavor and color. Light, airy, and sweet, these cookies are perfect for a delightful treat with minimal ingredients and effort.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 2 hours 10 minutes
- Yield: Approximately 24 cookies, depending on size 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
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 meringues at a low temperature, which helps them dry out properly.
- Beat Egg Whites: Using a hand or stand mixer fitted with the whisk attachment, beat the egg whites on medium speed. Add the cream of tartar and salt, continuing to beat until soft peaks form, which stabilizes the egg whites and helps build structure.
- Add Sugar and Jello Powder: Gradually add the sugar and Jello powder about 1 tablespoon at a time while continuing to beat the mixture until stiff, glossy peaks form. Slowly adding sugar prevents the meringue from deflating and ensures proper sweetness and texture.
- Pipe Meringues: Fit a piping bag with a 1M tip and pipe the meringue mixture into rosette shapes onto a cookie sheet lined with parchment paper, creating decorative and uniform cookies.
- Bake: Bake the piped meringues in the preheated oven for 1 hour. This low-temperature baking dries the meringues without browning them.
- Dry in Oven: After baking, turn off the oven and do not open the door. Allow the meringues to sit inside the oven for at least 1 hour. This step further dries them out to ensure crispness.
- Cool and Serve: Remove the meringues from the oven once cooled and fully dry. They should be crisp on the outside and light inside, ready to enjoy or store.
Notes
- Ensure egg whites are at room temperature for better volume when whipped.
- Add sugar slowly to avoid deflating the meringue and achieve glossy peaks.
- Do not open the oven door during the cooling phase to prevent cracking and maintain texture.
- Use any flavor of Jello powder to customize the cookie colors and tastes.
- Store in an airtight container to keep meringues crisp.
Keywords: Jello meringue cookies, easy meringue recipe, colorful meringues, baked meringue, dessert cookies
