These cute Jello Meringues are a fun, bright, easy way to bring smiles to your loved ones in the spring or any time of year! Best of all, they taste great, too – so be sure to grab your favorite Jello flavor!
Flavored Meringue Cookies
I don’t know about y’all, but I’m ready for spring! As of writing it’s in the dead middle of winter and I’m just about itching to celebrate Easter already … or at least to break out all my pastel-colored clothes and decor. I want to feel refreshed!
To me, there’s nothing more refreshing than spring-themed food. I don’t necessarily mean carrot cake and egg-shaped candy, although those are always welcome. 😉 In this case, I’m talking about my flavored meringue cookies!!
These cookies take everything you love about meringue and shove them into a tiny, adorable, bite-sized cookie form. Plus, you flavor them with jello mix. You can choose your favorite flavor – or try a few flavors for a colorful array of treats! Easy-peasy!
Jello Meringues: Ingredients & Substitutions
To make this recipe for flavored meringue cookies, you will need …
Ingredients
- Egg whites: The base of your meringues. Yes, just egg whites – it’s what makes meringues fluffy. You can save the yolks for something else or discard them, up to you!!
- Salt, sugar: These cookies don’t require as much to make as a lot of baked goods, so other than the jello flavoring, salt and sugar are your only dry ingredients. Really! (NOTE: For the sugar, even if it’s already granulated, you may want to throw it in your blender to chop it up even finer. It will help with your meringue consistency, though I know it sounds strange!!)
- Jello flavoring: This provides your flavor. Which should you use? Any of your favorites, really! I like to go for the very citrus-y ones, like lime and orange. For this recipe, I used strawberry.
- White vinegar: The last ingredient you’ll add to your cookie “dough.” Typical of most meringue recipes!
- Chocolate chips: Totally optional. You’ll add these to your dough alongside your white vinegar if you want them.
- Sprinkles: Another totally optional, but adorable, addition. When you pipe your meringues onto the baking sheet, top each with sprinkles if you’d like.
Recipe Tips
- The number of meringue cookies you end up with will depend on how large you make the cookies.
- Make this recipe with different Jello flavors for an array of fun colors and flavors! Of course, you’ll want to make a new recipe batch with each unique flavor.
- Store in an airtight container at room temperature.
Jello Meringues: FAQs
If any questions popped up while you were reading this post, here’s some additional info about this recipe that you’ll want to keep in mind!
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I recommend against it – packaged egg whites have preservatives that can mess the recipe up and prevent the meringue from getting fluffy. (It’s not something you’d think about, but it’s true!)
Oddly enough, this may be because you made them during humid weather. When it’s humid, the meringues in this recipe tend to come out with a chewy texture. Some of y’all I know wouldn’t mind that, but if it’s not what you’re going for…best to avoid super humid days to make these!
Depending on how you prep this recipe, your meringues may not hold the bright pastel colors you’ll see in the dough. They may brown, in fact. This will not affect the flavor much, but if you’re looking for cute pastel cookies, you’ll want to bake them at a lower temperature for longer.
Store these Jello Meringues in an airtight container at room temperature. If you need to stack the cookies on top of each other, it is best to use parchment paper between the layers.
Properly stored, they should be good for up to two weeks.
Usually, this happens for one of two reasons. One, they weren’t baked long enough to fully dry them out. It is super important to follow the directions EXACTLY for this recipe. The second reason is they may be being stored improperly. This type of cookie has a tendency to absorb moisture from the environment or anything around them. The good news is, it’s easy to crisp up chewy meringues by putting them back on a parchment-lined baking sheet in a 200°F oven for about 10 minutes.
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Jello Meringues
Equipment
- Hand Mixer with Snap-On Case
- 15-Inch Nonstick Baking Sheet
- Pyrex Glass Mixing Bowl Set (3-Piece)
Ingredients
- 3 large egg whites save the yolks for another use or discard them
- ⅛ teaspoons salt
- 3 ½ tablespoons desired flavor of Jello gelatin
- ¾ cup granulated sugar
- 1 tablespoons white vinegar
- Sprinkles or mini chocolate chips optional
Instructions
- Preheat oven to 250°F. Line a baking sheet with a silicone baking mat or parchment paper. Set aside.
- Beat the egg whites with the salt until frothy in a large bowl.
- Add the Jello and sugar. Beat until stiff peaks form. Next, add the vinegar and mix gently. If you are adding mini chocolate chips, gently stir them in.
- Spoon or pipe the egg mixture onto the prepared baking sheet. Top with sprinkles, if desired.
- Bake for 30 minutes. DO NOT OPEN THE OVEN DOOR. Turn the oven off and allow the meringues to remain in the oven for an additional 20-30 minutes.
- Remove the cookies from the oven and allow them to cool completely.
Notes
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
They are so pretty, what a fun treat!
Can I use sugar free jello or would that make a difference in the outcome of the cookie texture? Thanks
I haven’t tried these with sugar-free jello so I can’t tell you how they will turn out. However, if you give it a try, I would love to hear back from you in case anyone else has the same question.
I just made with sugar free orange jello AND swapped the sugar for Swerve. Also added a heaping tablespoon of orange zest. They turned out AMAZING. Goi g to try lemon next.
I made these! Although I don’t know why the larger 1 1/2 inch drops I made hollowed/domed underneath? The little 1/2 inch ones stayed intact.