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Jello Meringue Cookies Recipe
Ben Carraoli

Jello Meringue Cookies Recipe

I have to admit, I fell in love with Jello Meringue Cookies the first time I made them. There’s something magical about the crisp, airy texture of meringue combined with the fruity, vibrant flavors of Jello. I remember making these with my kids, letting them pick their favorite colors, and watching their faces light up with excitement.
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Total Time 1 hour 45 minutes
Ingredients Method Notes

Ingredients
  

  • 4 medium egg whites room temperature – helps achieve maximum volume and stiffness
  • 1 tablespoon white vinegar – stabilizes the meringue and adds extra fluff
  • 1 tablespoon cornstarch – prevents the meringue from weeping and keeps it crisp
  • 1 cup granulated sugar finely processed – I like to pulse it in a blender for smoother meringue
  • 3 tablespoons Jello powder mix – pick your favorite flavor or mix for colorful results

Method
 

  1. Start by preheating your oven to 200°F. Line a baking sheet with parchment paper. This low temperature is key to drying the meringues slowly without browning them.
  2. In a large bowl, beat egg whites on high for 30 seconds until foamy. Reduce speed to medium and add vinegar and cornstarch, then continue beating until soft peaks form. This ensures your meringue will hold its shape.
  3. Slowly add the sugar in a steady stream while mixing. Increase the speed to high and beat until stiff peaks appear, about 4–5 minutes. This creates that signature glossy, airy texture.
  4. Divide the meringue if using multiple Jello flavors. Add the Jello powder to each portion and beat briefly until blended. The Jello adds flavor and a fun tint to the cookies.
  5. Spoon or pipe meringues onto parchment-lined baking sheets. Bake for 90 minutes, then turn off the oven and leave cookies inside for several hours or overnight to dry completely. This step ensures a perfectly crisp cookie.

Notes

  • I always use room temperature egg whites; cold whites take longer to whip.
  • I pulse the sugar in a blender to achieve a finer texture—it really makes the meringues smoother.
  • Letting cookies sit in the oven overnight guarantees they stay crisp and don’t crack.
  • Experiment with different Jello flavors in separate batches for colorful variety.
  • For precise shapes, I use a piping bag, but spooning works just as well if I’m in a hurry.