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Easy Jello Meringue Cookies

These delightful meringue cookies are infused with vibrant Jello flavors and colors, offering a light, airy, and wonderfully sweet treat that melts in your mouth. Perfect for a fun and easy dessert!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 36 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 22
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 large egg whites at room temperature
  • 1/4 tsp cream of tartar
  • 1/2 cup granulated sugar
  • 1/4 cup confectioners' sugar sifted
  • 3 oz Jello powder 1 package, any desired flavor (e.g., strawberry, lime, cherry)
  • 1/2 tsp vanilla extract

Equipment

  • Stand Mixer or Hand Mixer
  • Large Mixing Bowl
  • Rubber Spatula
  • Piping Bag with Star Tip (optional)
  • Baking Sheets
  • Parchment Paper
  • Measuring cups and spoons
  • Fine-mesh sieve

Method
 

Preparation
  1. Preheat your oven to 200°F (95°C). Line two large baking sheets with parchment paper; this prevents sticking and helps the cookies bake evenly.
Making the Meringue
  1. In an impeccably clean, dry stand mixer bowl (or a large bowl with a hand mixer) fitted with the whisk attachment, beat the room temperature egg whites on medium-low speed until they become foamy, about 1-2 minutes.
  2. Add the cream of tartar to the foamy egg whites. Increase the mixer speed to medium-high and continue beating until soft peaks form, meaning the peaks curl over slightly when the whisk is lifted.
  3. Gradually add the granulated sugar, 1 tablespoon at a time, while the mixer is running on medium-high speed. Beat well after each addition to ensure the sugar fully dissolves. Continue beating until the meringue is very glossy, thick, and stiff peaks form (when the whisk is lifted, the peaks stand straight up). This process can take 5-7 minutes after all sugar is added.
  4. In a separate small bowl, combine the sifted confectioners' sugar and the Jello powder. Use a fine-mesh sieve to ensure no lumps.
  5. Gently fold the sifted confectioners' sugar and Jello powder mixture into the meringue using a rubber spatula, along with the vanilla extract. Fold just until combined, being careful not to deflate the airy meringue.
Piping and Baking
  1. Transfer the meringue mixture to a piping bag fitted with a star tip (or use a spoon to drop small, round dollops). Pipe small cookies, about 1.5 inches in diameter, onto the prepared baking sheets, leaving about 1 inch of space between each cookie.
  2. Bake in the preheated oven for 60 minutes, or until the cookies are firm to the touch and can be easily lifted off the parchment paper.
  3. Once baked, turn off the oven. Leave the cookies inside with the oven door slightly ajar (you can wedge it open with a wooden spoon) for at least 30 minutes, or until completely cool. This gradual cooling prevents the meringues from cracking and helps them dry out properly.
  4. Once completely cooled, store the Easy Jello Meringue Cookies in an airtight container at room temperature. They are best enjoyed within 3-5 days.

Notes

Ensure your mixing bowl and whisk attachment are absolutely free of grease or egg yolk, as any fat will prevent the egg whites from whipping properly. Room temperature egg whites whip up faster and with more volume. For the best meringue texture, avoid making these cookies on very humid days, as humidity can prevent them from crisping.