Easy Jello Meringue Cookies

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These Easy Jello Meringue Cookies are a whimsical treat with a crisp, airy texture and a burst of fruity flavor in every bite. They melt in your mouth with a satisfying crunch, and the pastel swirls make them almost too pretty to eat—almost. Perfect for spring parties, holiday cookie trays, or just a cheerful pick-me-up, these cookies are as fun to make as they are to eat.

What makes these cookies stand out is the playful twist on classic meringue—a touch of flavored gelatin powder transforms the delicate confections into fruity clouds of sweetness. You can match the Jello flavor to your party theme or holiday color scheme, and the possibilities are as endless as your imagination.

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Ingredients for this Easy Jello Meringue Cookies Recipe

• 4 large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1 (3 oz) box of flavored Jello (any color or flavor you like)
• Optional: gel food coloring for added visual flair

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Step 1: Preheat and Prep

Start by preheating your oven to 200°F (93°C). Line two baking sheets with parchment paper or silicone baking mats. This low heat will dry out the meringues rather than brown them.

Step 2: Beat the Egg Whites

In a clean, dry mixing bowl, add the egg whites, cream of tartar, and salt. Begin beating on medium speed until the mixture becomes foamy.

Step 3: Add Sugar Gradually

Slowly add the granulated sugar, about a tablespoon at a time, while beating. Increase the mixer speed to high and continue until stiff peaks form and the mixture is glossy. This should take about 5-7 minutes.

Step 4: Add Jello Flavoring

Sprinkle in the flavored Jello powder and continue beating just until it’s fully incorporated. You can also add a few drops of gel food coloring here if you’d like to intensify the color.

Step 5: Pipe the Meringues

Transfer the mixture into a piping bag fitted with a star tip. Pipe small swirls onto your prepared baking sheets, spacing them about an inch apart.

Step 6: Bake and Dry

Place the trays in the oven and bake for 1 hour. After baking, turn the oven off and let the cookies sit in the oven for another hour to dry out fully without cracking from a sudden temperature change.

Step 7: Cool and Store

Remove from the oven and let cool completely. Store in an airtight container at room temperature.

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Frequently Asked Questions

What flavors of Jello work best for these cookies?

Any flavor will work, but vibrant ones like raspberry, lime, or lemon give the most eye-catching color and strong fruity taste.

Can I make these meringues without cream of tartar?

You can substitute with a few drops of lemon juice or white vinegar, but cream of tartar provides the best stability.

Why did my meringue cookies crack?

Cracking usually occurs from baking at too high a temperature or removing them from the oven too quickly. Letting them sit in the turned-off oven helps prevent this.

How do I know when stiff peaks are formed?

Lift your beaters: if the peaks stand straight up without collapsing, you’ve reached stiff peak stage. The mixture should also be glossy.

Can I make these cookies ahead of time for a party?

Absolutely! They stay crisp for up to two weeks, making them a perfect make-ahead treat.

Can I use liquid food coloring instead of gel?

You can, but liquid color may affect the consistency. Gel or powdered food coloring is more concentrated and won’t thin the meringue.

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