Fun Jello Meringue Cookies Recipe | Easy Colorful Party Treat
Bright, crisp Jello meringue cookies with subtle fruity flavor and colorful swirls, perfect for parties. Simple ingredients and low-and-slow baking yield glossy, airy bites that keep well.
Ingredients
Ingredients
- 3 large egg whites, room temperature
- 3/4 cup (150 g) superfine sugar (or pulse granulated sugar in a blender for 20 seconds)
- 2 tablespoons flavored Jello powder (any flavor; pick one or split between two colors)
- 1/4 teaspoon cream of tartar
- 1 teaspoon cornstarch (optional, for extra crispness)
- 1/8 teaspoon fine salt
- 1/2 teaspoon vanilla extract (optional)
Instructions
Instructions
- Preheat the oven to 225°F (107°C) and line two baking sheets with parchment; ensure the mixing bowl and whisk are completely clean and grease-free.
- In a small bowl, whisk together the sugar, Jello powder, cornstarch, and salt.
- Add the egg whites and cream of tartar to the mixer bowl and beat on medium speed until soft peaks form and the mixture looks foamy and opaque, about 2–3 minutes.
- With the mixer running, slowly add the sugar-Jello mixture 1 tablespoon at a time over 3–4 minutes.
- Increase to medium-high and whip until stiff, glossy peaks form and the mixture feels smooth without grittiness, 3–5 minutes; beat in vanilla briefly if using.
- For color variations, divide the meringue and add a different Jello powder to one portion or paint Jello paste stripes inside the piping bag.
- Transfer the meringue to a piping bag fitted with a large tip and pipe 1- to 1.5-inch kisses spaced 1 inch apart, or spoon small dollops onto the sheets.
- Bake for 60–75 minutes, rotating the sheets halfway through, until the cookies lift cleanly from the parchment and feel dry on the surface.
- Turn off the oven, prop the door open with a wooden spoon, and let the cookies dry inside for 45–60 minutes.
- Cool completely; if slightly tacky, return to the turned-off warm oven for 20 more minutes before serving or storing.
Notes
Room-temperature egg whites whip best. Use superfine sugar for a smooth, non-grainy meringue. Avoid making meringues on humid days. If edges begin to brown, lower the oven temperature by 10–15°F. Cool completely before storing in an airtight container with parchment between layers; keep at room temperature up to 7 days. Makes about 36–48 small kisses depending on size. Regular (not sugar-free) Jello works best. If you don’t have cream of tartar, substitute 1/2 teaspoon lemon juice or white vinegar.