Description
These cookies stand out with their vibrant colors and light, airy texture.
Ingredients
Scale
- 3 large egg whites
- ¾ cup granulated sugar
- 3 tablespoons Jello powder (any flavor)
- ¼ teaspoon cream of tartar
- ¼ teaspoon vanilla extract (optional)
- Pinch salt
Instructions
- Start by preheating your oven to 200°F (95°C). This low temperature is crucial for drying out the meringue without browning it. Line two baking sheets with parchment paper, ensuring you have ample space for the cookies to bake evenly.
- In a large, clean mixing bowl, beat the egg whites on medium speed until they become frothy. This process kicks off the aeration, which is essential for achieving that light meringue texture. Once frothy, add the cream of tartar, which helps stabilize the egg whites as you continue whipping.
- Slowly add the granulated sugar to the frothy egg whites, one tablespoon at a time, continuing to beat the mixture as you add the sugar to help form stiff and glossy peaks.
- Once you achieve those stiff peaks, gently fold in the Jello powder and vanilla extract (if using), mixing until everything is evenly combined.
- Transfer your prepared meringue to a piping bag fitted with a star or round tip. Pipe small swirls or rounds onto the parchment-lined baking sheets, leaving enough space between them as they will expand slightly as they dry.
- Bake the cookies for 1.5 to 2 hours until they feel dry to the touch and lift off the parchment easily.
- Once baked, turn off the oven, leaving the cookies inside with the door slightly ajar to cool for 30 minutes.
- Store your meringue cookies in an airtight container at room temperature.
Notes
For extra flavor, you can experiment with flavored extracts such as almond or lemon to pair well with the Jello.
- Prep Time: 15 minutes
- Cook Time: 1.5 to 2 hours
- Category: Dessert
Nutrition
- Calories: Approximately 20 calories per cookie
- Sodium: 5 mg per cookie
- Protein: 0.5 grams per cookie