How to Make Easy Jello Meringue Cookies: A Beginner-Friendly Guide to Beautiful and Elegant Treats
Sometimes, the best desserts are the simplest ones—especially when you’re looking for something that’s both easy to make and a showstopper at your next gathering. That’s exactly what Easy Jello Meringue Cookies deliver: a delicate, melt-in-your-mouth texture with a burst of vibrant flavor that will leave everyone asking for more. I first discovered these cookies when I needed a sweet treat that was not only delicious but also gluten-free. I wanted to impress my guests without spending hours in the kitchen, and this recipe was the perfect solution.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 2 hours 30 minutes
- Yield: 24 cookies (depends on size) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 4 egg whites, room temperature
- 1 cup sugar
- 3 tablespoons Jello dry powder (any flavor)
- Dash of salt
- 1/2 teaspoon cream of tartar
Instructions
- Preheat the Oven
Begin by preheating your oven to 225°F (110°C). The low temperature ensures that the meringues dry out slowly, becoming crisp on the outside while maintaining their delicate, melt-in-your-mouth texture on the inside. Line a baking sheet with parchment paper to prevent the cookies from sticking. You can also use a silicone baking mat for easy cleanup. - Whip the Egg Whites
In a clean, dry mixing bowl, add the egg whites. It’s essential that the bowl and beaters are free of any grease or oil, as this can prevent the egg whites from whipping up properly. Using a hand or stand mixer with the whisk attachment, beat the egg whites on medium speed. The goal is to create frothy, soft peaks. - Add Cream of Tartar and Salt
Once the egg whites have become frothy, add the cream of tartar and a dash of salt. The cream of tartar will help stabilize the egg whites and make sure they hold their shape. Continue to beat the mixture on medium-high speed until soft peaks form. Soft peaks mean that when you lift the whisk, the peaks gently fold over. - Incorporate the Sugar and Jello Powder
Gradually add the sugar, about 1 tablespoon at a time, while continuing to beat the egg whites. This slow addition of sugar helps prevent the meringue from collapsing. Once all the sugar has been added, incorporate the Jello powder, also gradually. Mix until the egg whites are glossy and stiff peaks form. The meringue should stand tall when you lift the whisk, and the mixture should appear smooth and shiny. - Pipe the Meringues
Now it’s time to shape your meringues! Using a 1M piping tip (or any other star tip you have), pipe the meringue onto the prepared baking sheet. You can create rosettes, swirls, or even small kisses—get creative with your designs! Make sure to leave some space between each meringue as they will spread slightly while baking. - Bake the Meringues
Place the baking sheet in the preheated oven and bake for 1 hour. The meringues should be dry and crisp, but they should not have taken on any color. If you notice any slight browning, reduce the oven temperature by 10 degrees next time. Avoid opening the oven door during baking, as this can cause the meringues to collapse. - Cool in the Oven
After 1 hour, turn off the oven and leave the meringues inside for at least 1 hour to cool and dry out completely. This step is crucial for achieving that perfect, light, and crisp texture. Resist the urge to open the oven door, as it can cause the meringues to deflate. If you can, leave them overnight in the oven for a super-crisp texture. - Serve and Enjoy
Once the meringues are completely cool, carefully remove them from the baking sheet and store them in an airtight container. They are now ready to be served! The vibrant colors and delicate sweetness make them perfect for parties, gatherings, or just a special treat.
Notes
- Egg White Tips: To ensure the best results, always use fresh eggs, and make sure the egg whites are free from any yolk. Even a tiny bit of yolk can ruin the texture of your meringue. If separating the eggs is tricky for you, try using an egg separator tool.
- Avoid Humidity: Meringues are particularly sensitive to moisture. On humid days, they can absorb moisture from the air, causing them to become sticky or soft. If you’re baking on a humid day, try to make the meringues in a dry environment, and store them in a sealed container once they’ve cooled completely.
- Baking Time: The baking time is crucial for perfect meringues. If you’re unsure, it’s better to slightly underbake the cookies than overbake them, as they continue to dry out as they cool. Make sure the cookies are crisp before removing them from the oven, and they should easily lift off the parchment paper without sticking.
- Color and Flavor: Feel free to experiment with different Jello flavors to create a variety of colorful meringues. If you’d like more intense color, you can increase the amount of Jello powder slightly. Just be cautious, as too much Jello can alter the texture of the meringue.