These Easy Jello Meringue Cookies are light, crisp, and melt-in-your-mouth sweet with a fruity twist from flavored gelatin. I love making them when I want a colorful, low-fat treat that’s fun to customize and perfect for sharing. They’re naturally gluten-free and surprisingly simple to whip up with just a few ingredients.
Why You’ll Love This Recipe
I love these cookies because they’re so airy and flavorful, with a crunchy exterior and a soft, chewy center. The Jello adds color and fruity flavor without needing extracts or food coloring. They look bright and festive—perfect for parties, holidays, or edible gifts. Plus, the recipe uses pantry staples and takes just minutes to prep.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Egg whites (room temperature)
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Granulated sugar
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Jello powder (any flavor—I like strawberry, raspberry, or lime)
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Cream of tartar (optional, for stability)
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Pinch of salt
Directions
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Preheat the Oven:
I preheat the oven to 200°F (95°C) and line two baking sheets with parchment paper. -
Beat the Egg Whites:
In a clean, dry mixing bowl, I beat the egg whites with a pinch of salt and cream of tartar until soft peaks form. -
Add Sugar and Jello Powder:
I slowly add granulated sugar and then Jello powder, one spoonful at a time, while continuing to beat. I whip until the meringue is glossy and forms stiff peaks. -
Pipe or Spoon the Meringues:
I transfer the meringue to a piping bag with a star tip or use a spoon to drop dollops onto the baking sheet, spacing them about an inch apart. -
Bake Low and Slow:
I bake the cookies for about 1.5 to 2 hours, or until they’re dry and lift easily off the parchment. I then turn off the oven and let the cookies cool inside with the door slightly open.
Servings and timing
This recipe makes about 30–40 small meringue cookies, depending on size. Prep time is 15 minutes, baking takes 1.5–2 hours, and cooling inside the oven adds another 30–60 minutes.
Variations
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Use different Jello flavors: I switch it up with grape, orange, lemon, or blue raspberry for a colorful batch.
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Add sprinkles: I top the meringues with colorful sprinkles before baking for extra fun.
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Chocolate drizzle: Once cooled, I drizzle with melted chocolate for a fancier touch.
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Marble effect: I swirl two different flavored meringues together in the piping bag for a mixed-color look.
Storage/Reheating
I store the cookies in an airtight container at room temperature for up to 5 days. Moisture can make them sticky, so I avoid humid areas. I don’t reheat them—just enjoy them as-is!
FAQs
Why did my meringue cookies turn sticky?
Humidity is usually the culprit. I make sure to bake them on a dry day if possible and store them in an airtight container once they’ve cooled completely.
Can I use sugar-free Jello?
Yes, I’ve used sugar-free gelatin powder successfully, but the texture may vary slightly depending on the brand.
Can I make these without cream of tartar?
Yes. The cream of tartar helps stabilize the egg whites, but I’ve made them without it—they still whip up fine if the bowl is clean and dry.
Can I freeze meringue cookies?
I don’t recommend freezing them. They can absorb moisture and lose their crisp texture.
How do I know when they’re done baking?
They should feel dry to the touch and lift cleanly off the parchment. I like to leave them in the oven to cool slowly, which helps them set fully without cracking.
Conclusion
Easy Jello Meringue Cookies are a light, fruity, and fun treat that always impresses with their color and crunch. Whether I’m making them for a party, gift box, or just to snack on, they’re one of my favorite simple bakes. With endless flavor options and a lovely texture, they’re a go-to when I want something sweet, unique, and easy.
