Jello Flavored Meringue Cookies (Print Version)
# Ingredients:
→ Meringue Base
01 -
4 medium egg whites, room temperature
02 -
1 tablespoon white vinegar
03 -
1 tablespoon corn starch
04 -
1 cup granulated sugar, processed finer (see notes)
→ Flavor
05 -
3 tablespoons jello powder mix (see notes for flavor options)
# Instructions:
01 -
Start by heating your oven to a low 200 degrees. This gentle heat is key for slowly drying out the meringues without browning them.
02 -
In a large, clean mixing bowl, beat your egg whites on high speed for about 30 seconds until they get all foamy. Make sure your bowl is completely grease-free or your whites won't whip up properly.
03 -
Turn your mixer down to medium and add the vinegar and corn starch. Keep beating for another minute or so until you start seeing soft peaks beginning to form.
04 -
With the mixer still running, slowly pour in your processed sugar in a steady stream. Don't rush this part - the gradual addition helps create the perfect texture.
05 -
Crank that mixer back up and beat for a good 4-5 minutes until you see stiff, glossy peaks form. You should be able to turn the bowl upside down without anything falling out!
06 -
Now comes the fun part! Either keep all the meringue in one flavor, or divide it into halves or thirds. Add the jello powder (using the amounts from the notes) to each portion and beat until well blended, about 30-45 seconds per batch.
07 -
Line your baking sheets with parchment paper (this step is non-negotiable unless you like scraping stuck meringue off your pans). Drop spoonfuls of your colorful mixture onto the paper, or get fancy with a piping bag if you're feeling creative.
08 -
Pop your trays into that preheated 200 degree oven and let them bake for 90 minutes. The low temperature is crucial for drying them out without browning.
09 -
After 90 minutes, turn off the oven but DON'T open the door! Let the meringues continue to dry and cool slowly inside the warm oven for several more hours or overnight. This helps them develop that perfect crisp exterior and slightly chewy interior.
10 -
Once completely cool, transfer your colorful treats to airtight containers where they'll keep beautifully for several days - if they last that long!
# Notes:
01 -
For the sugar: Processing it finer in a blender makes a huge difference in the final texture of your meringues. Just pulse it a few times until it's more like superfine sugar.
02 -
For the jello: You can use 3 tablespoons of one flavor, or divide your meringue and use 1 tablespoon per portion for multiple colors and flavors. I usually divide in half and use 1½ tablespoons per portion.
03 -
These meringues are perfect for holiday treats, birthday parties, or any time you want a light, fun sweet that's naturally fat-free!