Can I make Jello Meringue Cookies without an electric mixer?

While possible, it's extremely challenging to achieve the necessary stiff peaks by hand whisking. An electric mixer saves approximately 20 minutes of vigorous whisking and ensures proper texture.

Why did my meringues crack during baking?

Cracks typically occur from too-high oven temperature or sudden temperature changes. Ensure your oven is calibrated correctly and avoid opening the door during baking.

Can I use egg whites from a carton?

Most pasteurized carton egg whites don't whip as effectively for meringues. Fresh egg whites typically achieve 40% more volume, resulting in lighter cookies.

How can I tell when my meringues are done baking?

Properly baked meringues feel dry to the touch and lift easily from the parchment without sticking. They should be crisp outside but might have a slightly soft center.

Can I make these cookies with natural food coloring instead of jello?

Yes, but you'll need to add your own flavoring and adjust the sugar. Use 1/4 teaspoon of food-grade powder coloring and 1/2 teaspoon of flavor extract per batch.

Why did my meringue deflate when I added the jello powder?

This usually happens when the jello is added too quickly or with too much mixing. Fold gently and briefly to maintain volume.

Are these cookies suitable for people with gluten intolerance?

Yes! These Jello Meringue Cookies are naturally gluten-free, though always check your jello packaging to confirm it's processed in a gluten-free facility.

Easy Jello Meringue Cookies That Will Amaze Your Guests

Description

Jello Meringue Cookies combine the light, airy texture of traditional meringues with vibrant colors and flavors of jello to create visually stunning treats that require minimal ingredients yet deliver professional-looking results perfect for any gathering.

Ingredients

Scale

4 large egg whites (room temperature)
1 cup granulated sugar
1 3-oz package of jello powder (any flavor)
1/4 teaspoon cream of tartar
1/2 teaspoon pure vanilla extract
Pinch of salt

Instructions

Preheat oven to 200°F (93°C) and line two baking sheets with parchment paper. Ensure mixing bowl is completely clean and dry.
Carefully separate egg whites from yolks, ensuring no yolk contaminates the whites. Allow whites to reach room temperature.
Using an electric mixer on medium speed, beat egg whites until frothy. Add cream of tartar and salt, then continue beating.
Increase mixer speed to medium-high and gradually add sugar (about 1 tablespoon every 20 seconds).
Once mixture forms stiff, glossy peaks, gently fold in jello powder and vanilla extract.
Transfer meringue to a piping bag with star tip or drop by spoonfuls onto prepared baking sheets, leaving 1 inch between cookies.
Bake for 90 minutes without opening the oven door.
After baking, turn off oven but leave cookies inside with door closed for an additional hour, then remove and cool completely at room temperature.

Notes

Egg whites work best when completely free of yolk and at room temperature for 30 minutes before whipping
For a refined sugar alternative, try organic cane sugar
Cream of tartar can be substituted with 1/2 teaspoon lemon juice if necessary
For a marbled effect, only partially fold the jello powder, leaving streaks of color
Avoid making meringues on humid days as humidity above 60% can cause them to become sticky
Store in an airtight container at room temperature for up to 2 weeks

Prep Time: 15 minutes
Cook Time: 90 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 35
Sugar: 7.5g
Sodium: 15mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 0g
Protein: 0.5g
Cholesterol: 0mg

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