Easy Jello Meringue Cookies Recipe
Introduction
These Easy Jello Meringue Cookies are a delightful twist on classic meringues, infused with vibrant flavors from jello powder. Light, crisp, and colorful, they make a fun and tasty treat perfect for any occasion.
Ingredients
- 4 medium egg whites, room temperature
- 1 tablespoon white vinegar
- 1 tablespoon corn flour
- 1 cup granulated sugar, processed (see notes)
- 3 tablespoons jello powder mix (see notes)
Instructions
- Step 1: Preheat your oven to 200 degrees Fahrenheit (about 93 degrees Celsius).
- Step 2: In a large mixing bowl, beat the egg whites on high speed for about 30 seconds until they become foamy.
- Step 3: Reduce the mixer speed to medium and add the white vinegar and corn flour. Continue beating for about one minute until soft peaks begin to form.
- Step 4: While the mixer is running, slowly add the processed granulated sugar in a steady, constant stream.
- Step 5: Increase the mixer speed to high and beat for 4 to 5 minutes until stiff peaks are formed and the mixture is glossy.
- Step 6: You can keep the mixture as one batch or divide it into halves or thirds if you want to use different flavors or colors.
- Step 7: Add the desired amount of jello powder to each portion and beat each until well blended, about 30 to 45 seconds.
- Step 8: Line a baking sheet with parchment paper. Drop spoonfuls of the meringue mixture onto the paper or pipe them decoratively using a piping bag.
- Step 9: Place the baking sheet in the preheated oven and bake for 90 minutes at 200 degrees.
- Step 10: After 90 minutes, turn off the oven but leave the meringues inside for several more hours or overnight to dry thoroughly.
Tips & Variations
- Using parchment paper prevents sticking and helps the cookies bake evenly.
- If you want to try multiple flavors, divide the meringue before adding different jello powders for colorful, varied cookies.
- Process granulated sugar in a food processor or blender to a finer texture for smoother meringues.
- Make sure your mixing bowl and beaters are completely clean and free from any grease for best results.
Storage
Store these meringue cookies in an airtight container at room temperature. They keep well for up to two weeks. Avoid moisture, as it can soften the crisp texture. If they soften, you can re-crisp them by placing the cookies in a low oven (about 200 degrees Fahrenheit) for 5 to 10 minutes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular sugar instead of processed sugar?
Yes, but processing granulated sugar into a finer powder helps the sugar dissolve better, resulting in a smoother meringue texture and more stable peaks.
What types of jello flavors work best in these cookies?
Any powdered jello flavor works well. Fruity flavors like strawberry, raspberry, or lemon add vibrant color and a delicious twist. Feel free to experiment with your favorites!
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Easy Jello Meringue Cookies Recipe
- Total Time: 8 hours (including cooling time overnight)
- Yield: Approximately 20–24 cookies depending on size 1x
- Diet: Low Fat
Description
These Easy Jello Meringue Cookies combine the light, airy texture of classic meringues with the fun, fruity flavors of jello powder, creating a colorful and flavorful treat that’s perfect for any occasion. They are simple to make, require only a few ingredients, and are baked slowly at a low temperature for a crisp, melt-in-your-mouth texture.
Ingredients
Meringue Base
- 4 medium egg whites, room temperature
- 1 tablespoon white vinegar
- 1 tablespoon corn flour
- 1 cup granulated sugar, processed (see notes)
Flavoring
- 3 tablespoons jello powder mix (can be divided if making multiple colors)
Instructions
- Preheat Oven: Preheat your oven to 200°F (93°C) to ensure a low and slow baking process that will dry out the meringues properly.
- Beat Egg Whites: In a large mixing bowl, beat the egg whites on high speed for about 30 seconds until they become foamy and start to develop volume.
- Add Stabilizers: Reduce the mixer speed to medium and add white vinegar and corn flour. Continue beating for about a minute until soft peaks begin to form, providing structure to the meringue.
- Incorporate Sugar: With the mixer still running, add the granulated sugar gradually in a slow, steady stream. Then increase the speed and beat the mixture for 4-5 minutes until stiff peaks form, resulting in a glossy and firm meringue.
- Add Jello Powder: Optionally, divide the meringue into halves or thirds to create different colors or flavors. Add the desired amount of jello powder to each portion and beat for 30 to 45 seconds until fully blended.
- Shape the Meringues: Line a baking sheet with parchment paper. Drop spoonfuls of the meringue mixture onto the sheet or pipe them using a piping bag for decorative shapes.
- Bake: Place the baking sheet in the preheated oven and bake at 200°F for 90 minutes to dry out the meringues gently.
- Cool Slowly: Turn the oven off and leave the meringues inside for several hours or overnight to cool completely and harden further without cracking.
- Store and Serve: Once cooled, store the meringue cookies in an airtight container to maintain their crispness. Enjoy them as a delightful, fruity treat anytime!
Notes
- Processing the sugar (using a food processor) helps it dissolve better and results in a smoother meringue.
- Dividing the meringue before adding jello powder allows you to create multiple flavored colors from the same batch.
- Using parchment paper ensures the meringues don’t stick and come off easily after baking.
- Leaving the meringues in the turned-off oven to cool slowly is crucial for preventing cracks and achieving the perfect texture.
- These cookies store well in airtight containers and can last for several days when kept dry.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: jello meringue cookies, easy meringue recipe, fruity meringue, colorful meringue cookies, low fat dessert
