🌈 Easy Jello Meringue Cookies 🍬
ingredients:
2 large egg whites (at room temperature for best results)
¼ teaspoon cream of tartar
½ cup granulated sugar
½ teaspoon vanilla extract
1 tablespoon Jello powder (strawberry or lemon recommended for vibrant flavor)
¼ teaspoon salt
instructions:
Preheat and Prep : Preheat your oven to 200°F (93°C). Line a baking sheet with parchment paper to prevent sticking.
Whisk to Soft Peaks : In a clean, dry mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed. Continue beating until soft peaks form—this means the mixture holds its shape but curls slightly at the tips.
Add Sugar Gradually : Increase the mixer speed to high and add the sugar one tablespoon at a time, ensuring each addition is fully incorporated before adding the next. Beat until the meringue is thick, glossy, and forms stiff peaks.
Flavor and Color : Add the vanilla extract, Jello powder, and salt to the meringue. Continue beating until the mixture is smooth, evenly colored, and all ingredients are fully blended.
Shape and Bake : Use a spoon or piping bag to drop small dollops or pipe decorative peaks onto the prepared baking sheet, spacing them about 1 inch apart. For a more polished look, dampen your fingers slightly to smooth any rough edges.
Bake Low and Slow : Place the baking sheet in the oven and bake for 1 hour, or until the meringues are dry to the touch and easily lift off the parchment paper. Turn off the oven and let the cookies cool completely inside, about 2 hours, to ensure they stay crisp.
Store and Enjoy : Once cooled, transfer the cookies to an airtight container. They’ll stay fresh for up to a week if stored properly.