Easy Jello Meringue Cookies: A Simple, Elegant Delight for All Occasions
Looking for a beautiful and easy dessert? These Easy Jello Meringue Cookies are the perfect solution! With just a few ingredients—egg whites, sugar, and Jello powder—you can create light, crisp cookies that melt in your mouth. Whether you’re a beginner or a seasoned baker, this gluten-free recipe is simple, fun, and perfect for any occasion. Let’s dive into how you can whip up these delicious citrusy treats in no time!
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 2 hours 30 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 4 egg whites (at room temperature): It’s important for the egg whites to be at room temperature for the best results. Cold egg whites won’t whip up as well, leading to a denser texture.
- 1 cup sugar: Granulated sugar is perfect for this recipe, but if you prefer a smoother texture, superfine sugar works well too.
- 3 tablespoons Jello dry powder (any flavor – we love citrus flavors like lemon, lime, or orange!): This is where the magic happens! The Jello powder gives the meringues a vibrant pop of color and a burst of flavor. Feel free to experiment with different flavors, but citrus varieties really shine in this recipe.
- A dash of salt: Salt helps balance out the sweetness of the sugar and enhances the flavor of the meringue.
- 1/2 teaspoon cream of tartar: Cream of tartar is crucial for stabilizing the egg whites and ensuring your meringues hold their shape.
Instructions
- Preheat the oven: Begin by preheating your oven to 225°F (107°C). Meringues bake at a low temperature to ensure they dry out without burning.
- Prepare the egg whites: Make sure your egg whites are at room temperature. This makes them easier to whip into stiff peaks. Use a hand or stand mixer with a whisk attachment. Beat the egg whites on medium speed until they start to foam.
- Add cream of tartar and salt: Once the egg whites are foamy, add the cream of tartar and a pinch of salt. The cream of tartar helps stabilize the egg whites, so they don’t collapse.
- Gradually add sugar and Jello powder: Slowly add the sugar and Jello powder, about 1 tablespoon at a time. This step is crucial because adding the sugar too quickly can deflate your meringue. Keep beating until the egg whites form stiff peaks – this means when you lift the whisk, the peaks should stand up straight without folding over.
- Ensure the meringue is glossy: Your meringue should look smooth and glossy at this point. If it’s dull or grainy, keep beating a little longer.
- Pipe the meringues: Using a piping bag fitted with a 1M piping tip, pipe the meringue into rosettes on a cookie sheet lined with parchment paper. The rosettes will give your cookies a beautiful, elegant look.
- Bake the meringues: Place the cookie sheet in the oven and bake for 1 hour. Once the time is up, turn off the oven and leave the meringues in there for at least 1 hour. Do not open the oven door during this time! This step helps them dry out completely and become crisp.
- Cool and enjoy: After the meringues have cooled for an hour, carefully remove them from the oven. Let them cool completely before serving. They should be crispy on the outside and light and airy on the inside.
Notes
- How to know when the egg whites are ready: When beating the egg whites, they should form soft peaks before adding sugar. Soft peaks will curl down when you lift the whisk. After adding sugar, continue beating until the meringue forms stiff peaks that stand up straight.
- Meringue troubleshooting: If your meringues are browning too quickly, the oven temperature might be too high. Lower it by 10-20 degrees and try again. Also, ensure your egg whites are not overbeaten – they should be glossy, not dry and crumbly.
- Prevent deflation: Add the sugar gradually to avoid deflation. The sugar helps stabilize the egg whites, giving your meringues their texture and volume.
- Piping tips: If you don’t have a piping bag or tip, you can use a zip-top bag with the tip cut off. Just make sure the opening is small to create fine, delicate meringue rosettes.
- Storage tips: These meringue cookies can be stored in an airtight container at room temperature for up to a week. They also freeze well, so you can make them ahead of time for parties and gatherings.