Jello meringue cookies are the colorful, fruity twist on a classic treat that you never knew you needed—until now. Light as air, bursting with flavor, and boasting a vibrant, pastel glow, these cookies are as fun to make as they are to eat. Ready to discover the sweet secret behind their irresistible charm? Keep reading and get inspired to whip up your own batch of magic!
| Servings: | 30 cookies |
| Prep Time: | 20 minutes |
| Cook Time: | 1 hour 15 minutes |
| Total Time: | 1 hour 35 minutes |
| Serving Size: | 1 cookie |
Ingredients
- 3 large egg whites
- 1 package fruit-flavored Jello 3 ounce box
- 1 cup granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- Pinch of salt
Equipment
- Stand mixer or hand mixer
- Mixing bowl
- Piping bag with star or round tip
- Baking sheets
- Parchment paper
- Rubber spatula
Instructions
- Preheat your oven: Set it to 200 degrees Fahrenheit. Line two baking sheets with parchment paper to prevent sticking and for easier cleanup.
- Beat the egg whites: In a clean and dry mixing bowl, whip the egg whites on medium speed until they become foamy. This first stage is key. Make sure your bowl and beaters are grease-free so the whites whip up properly.
- Add salt and vinegar: Sprinkle in the salt and pour in the white vinegar. These help stabilize the egg whites. Continue beating until soft peaks form, where the tips just start to bend.
- Incorporate the sugar: Add the granulated sugar one tablespoon at a time. Be patient. Let the sugar dissolve gradually while you continue to beat at medium to high speed. This can take up to 8 minutes. The mixture should look glossy and hold stiff peaks by the end.
- Add flavor and color: Sprinkle in the Jello powder and add the vanilla extract. Beat again until the color is fully blended and the meringue is thick, rich, and fully holds its shape.
- Prepare to pipe: Scoop the meringue into a piping bag fitted with a star or round tip. A star tip gives them a classic fancy swirl, but any tip will do. If you do not have a piping bag, a plastic sandwich bag with the corner snipped works in a pinch.
- Pipe the cookies: Create small mounds about 1 inch apart on the prepared cookie sheets. About one inch in diameter is perfect for bite-size cookies. Do not worry if they are not identical. Each one has its own charm.
- Bake low and slow: Bake for 1 hour and 15 minutes. You want them to be dry to the touch and easy to lift. This slow bake prevents browning and helps maintain their light color and delicate texture.
- Cool inside the oven: Once baking is done, turn the oven off but leave the cookies inside with the door closed for another hour. This slow cooling helps prevent cracks and gives them extra crunch.
- Cool completely: Remove the cookies and let them cool at room temperature before eating or storing. This final air-drying step completes their melt-in-your-mouth magic.
Nutrition per serving
| Calories | 28 |
| Protein | 0g |
| Carbohydrates | 7g |
| Fat | 0g |
| Sugar | 7g |
| Fiber | 0g |
| Sodium | 10mg |
Description
Jello meringue cookies are a whimsical twist on traditional meringue, merging light-as-air sweetness with the nostalgic charm of fruit-flavored gelatin. Imagine biting into a pastel-hued cloud that melts on your tongue and leaves behind a playful pop of flavor similar to your favorite childhood candy. These crisp cookies are sweet and fruity with a soft crunch that yields to pure bliss.
Their vibrant colors and flavors make them perfect for spring gatherings, holiday dessert tables, or a cheerful afternoon treat. With options like cherry, lime, or raspberry Jello, each cookie not only brings brightness to your palate but also to your table. Whether served alongside a cup of tea or wrapped up as edible gifts, these cookies delight like little kisses of sunshine.
Why You’ll Love This Recipe
These cookies are as easy to make as they are delightful to eat. With just a few pantry staples and a packet of flavored Jello, you can create a vibrantly flavored dessert that looks like it came from a boutique bakery. They are naturally gluten-free and fat-free, so they are easy on the diet without sacrificing indulgence.
Jello meringue cookies are incredibly versatile. You can use any flavor of gelatin to suit the season or your mood. Try lemon for summer picnics, strawberry for Valentine’s Day, or green lime for a St. Patrick’s Day surprise. They also store well, making them a great make-ahead option for parties.
Serving and Storage Tips
These cookies are best served at room temperature so their crisp texture can truly shine. Store them in an airtight container at room temperature for up to five days. Keep them away from humidity or they may become sticky and lose their crunch. Avoid refrigeration, as cold air adds unwanted moisture and can soften the cookies.
To freeze, place the cookies in a single layer in a freezer-safe container, using parchment paper between layers. Freeze for up to one month. Let them thaw uncovered at room temperature for about 30 minutes before serving. You can also make the meringue mixture up to a day in advance and pipe it onto baking sheets just before baking.
Course, Cuisine, Keywords
Dessert, American, jello cookies, meringue, fruit meringue, gluten-free dessert
Recipe Notes
You can use any flavored Jello you like such as cherry, raspberry, lime, or orange. For a two-tone effect, split the meringue mixture in half and add a different gelatin flavor to each before piping. For the best texture, use eggs at room temperature and be sure all your utensils are grease-free. Meringue is sensitive to humidity, so make these on a dry day for best results. To store leftovers, place them in a sealed container with wax paper between layers.
FAQ
Can I use sugar-free Jello?
Yes, you can use sugar-free Jello. The cookies may be slightly less sweet and a bit softer, but they will still have lovely color and flavor.
Why do my cookies crack or weep?
Cracks usually mean the oven was too hot or they cooled too fast. Weeping often signals over-beaten eggs or moist storage. Baking low and slow and proper storage fixes this.
Can I skip the piping bag?
Absolutely. Use a spoon to drop small mounds onto the baking sheet. They will not have the same decorative swirls but still taste delightful.
We hope you enjoyed this article about Jello Meringue Cookies! If it inspired you or simply made you smile, we’d love to hear from you—drop a comment and let us know! And if you found it helpful, please take a moment to pin the article or any of the images to Pinterest, and like the pin—it means the world to us and helps more people discover our content. Every pin and like encourages us to create even more delicious ideas! 💖
Jello Meringue Cookies
Ingredients
- 3 large egg whites
- 1 package fruit-flavored Jello 3-ounce box
- 1 cup granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 200°F (93°C) and line two baking sheets with parchment paper.
- In a clean mixing bowl, beat the egg whites on medium speed until foamy.
- Add the pinch of salt and vinegar, then continue beating until soft peaks form.
- Gradually add in the sugar, a tablespoon at a time, beating well after each addition until stiff, glossy peaks form (about 6–8 minutes).
- Sprinkle in the entire packet of Jello and the vanilla extract. Beat until the color is fully blended and the meringue is thick and holds its shape.
- Transfer the meringue mixture into a piping bag fitted with your desired tip.
- Pipe small mounds or swirls onto the prepared baking sheets, spacing about 1 inch apart.
- Bake for 1 hour 15 minutes or until the cookies are dry to the touch and easily lift off the parchment.
- Turn off the oven and let the cookies sit inside with the door closed for another hour to cool and fully dry.
- Remove from oven and let cool completely at room temperature before storing or serving.
