Three hours into our neighborhood bake sale, Mariah, our community’s unofficial sugar expert, stopped in her tracks. “Did you make those pink clouds?” she asked, pointing at a small tin of what looked like edible pastel swirls. That morning, I’d packed up a batch of Jello Meringue Cookies made with strawberry gelatin, piped in tiny star shapes with a dusting of edible glitter.
They were light as air, gently crisp on the outside, and melted sweetly on the tongue. Kids skipped the brownies. Grown-ups circled back for seconds. One even asked if I sold them professionally.
A few days later, my cousin brought these to a baby shower and flavored them with raspberry Jello. “They disappeared faster than the deviled eggs,” she whispered, half amused, half amazed. The colorful shells, subtle fruity tang,
and playful look made these cookies feel like they belonged at both weddings and whimsical birthday parties. I made a lemon batch for my niece’s ballet recital last month. She called them “sunshine kisses.”
Jello Meringue Cookies carry a surprising amount of joy in each crisp bite, and they’re just as fun to make as they are to share. With minimal ingredients and a pop of color in every batch, they’ve earned a spot at nearly every gathering I host. Let me walk you through this easy recipe that’s big on charm and flavor.
Short Description
Jello Meringue Cookies are light, fruity, melt-in-your-mouth treats made with whipped egg whites, sugar, and your favorite Jello flavor. A colorful, fun dessert perfect for parties or gifts.
Key Ingredients
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- 1 small box (3 oz) Jello powder (any flavor)
- ¼ teaspoon cream of tartar
- Optional: sprinkles, edible glitter, or colored sugar
Tools Needed
- Electric mixer
- Mixing bowl (glass or metal)
- Piping bag with star tip (or spoon)
- Baking sheets
- Parchment paper or silicone baking mats
- Measuring spoons
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 225°F (110°C). Line two baking sheets with parchment paper or silicone mats. Make sure your oven racks are placed in the upper and lower thirds.
Step 2: Beat the Egg Whites
In a completely clean and dry mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. The peaks should curl when you lift the beaters.
Step 3: Add Sugar Gradually
Increase the mixer to high speed. Add the sugar slowly, one tablespoon at a time. Beat until the meringue forms stiff, glossy peaks. Rub a bit between your fingers—it should feel smooth, not gritty.
Step 4: Add Jello Powder
Sprinkle in the Jello powder and continue beating until fully incorporated. The color will brighten, and the flavor will infuse. Choose a flavor that matches your event for extra fun.
Step 5: Pipe or Spoon the Meringue
Transfer the meringue into a piping bag fitted with a star tip, or simply use a spoon to drop small mounds onto the baking sheets. Leave about 1 inch between cookies.
Step 6: Bake Low and Slow
Bake for 1½ to 2 hours, or until cookies feel completely dry to the touch. Turn off the oven, leave the door closed, and let the cookies cool inside for at least 1 hour. This helps prevent cracks.
Step 7: Store and Serve
Gently remove the cookies and store them in an airtight container. Serve at room temperature and watch them vanish.
Why You’ll Love This Recipe
Naturally gluten-free and low-fat
Customizable with different Jello flavors
Easy to transport and store
Kid-friendly and colorful
Great for holidays, showers, and parties
Mistakes to Avoid & Solutions
Egg Whites Not Whipping Properly
Egg whites may stay foamy and never form peaks.
Solution: Use a completely clean, dry bowl and make sure no yolk is mixed in.
Adding Sugar Too Quickly
Meringue can turn grainy or collapse.
Solution: Add sugar one tablespoon at a time while beating on high speed.
Undissolved Sugar
Cookies may feel rough instead of smooth.
Solution: Beat until the meringue feels silky when rubbed between fingers.
Overmixing After Adding Jello
Meringue may lose volume and look flat.
Solution: Beat just until the Jello powder is fully incorporated and evenly colored.
Oven Temperature Too High
Cookies can brown, crack, or become chewy.
Solution: Bake low and slow at 225°F (110°C) and avoid opening the oven door.
Removing Cookies Too Soon
Centers may stay sticky instead of crisp.
Solution: Let cookies cool inside the turned-off oven for at least 1 hour.
Humidity Issues
Meringues may soften or weep after baking.
Solution: Bake on a dry day and store in an airtight container at room temperature.
Serving and Pairing Suggestions
Serve with tea, lemonade, or hot cocoa
Pair with a scoop of vanilla ice cream
Add to a pastel-themed dessert board
Package in clear bags for party favors
Plate on tiered stands for showers
Storage and Reheating Tips
Store in an airtight container at room temperature for up to 5 days
Avoid refrigeration—it introduces moisture and softens them
Do not reheat; they’re best eaten as-is
Store with a silica gel packet if in a humid environment
Freeze in layers with parchment between for up to 1 month
FAQs
1. Can I use sugar substitutes for meringue cookies?
No. Traditional granulated sugar is necessary for the structure and stability of the meringue.
2. Can I make these on a rainy day?
It’s tricky. Humidity can affect drying. If your kitchen is humid, use a dehumidifier or wait for a dry day.
3. How can I make multi-colored swirls?
Use a paintbrush to add food coloring lines inside your piping bag before filling it with meringue.
4. What’s the best Jello flavor for kids?
Strawberry, cherry, and blue raspberry tend to be big hits.
5. Can I make them chewy instead of crisp?
Bake them for a shorter time—closer to 1 hour—and store them in a slightly less airtight container.
Tips & Tricks
Separate your eggs while cold, then let them come to room temp
Add a pinch of salt to boost the sweetness
Use a metal bowl for better volume when whipping egg whites
Pipe mini shapes for a more decorative presentation
Flavor combinations like lemon-lime or cherry-orange are crowd-pleasers
Recipe Variations
Lime Twist: Use lime Jello and top with tiny crushed mints. Refreshing with citrusy zing.
Berry Swirl: Mix half raspberry, half blueberry Jello powders for a purple swirl.
Coconut Confetti: Add ¼ teaspoon coconut extract and top with shredded coconut.
Holiday Peppermint: Use strawberry Jello and sprinkle with crushed candy canes.
Creamsicle Dream: Mix orange Jello with a hint of vanilla extract before piping.
Final Thoughts
A simple egg white can surprise you. And when paired with sugar and a splash of Jello powder, it turns into something truly delightful. These Jello Meringue Cookies never need frosting, fillings, or even explanation just a bite and you’re hooked. They belong at summer potlucks, springtime teas, and rainy afternoon cravings alike.
Baking these always feels like I’m letting a bit of whimsy into my kitchen. They’re light, colorful, and gently crisp each one a little puff of sweetness. Whether you choose bright cherry red or a mellow lemon yellow, you’re in for a treat that’s as fun to look at as it is to eat.
Easy Jello Meringue Cookies
Ingredients
- 4 large egg whites at room temperature
- 1 cup granulated sugar
- 1 small box 3 oz Jello powder (any flavor)
- ¼ teaspoon cream of tartar
- Optional: sprinkles edible glitter, or colored sugar
Instructions
- Preheat oven to 225°F (110°C), line two baking sheets with parchment or silicone mats, and position racks in the upper and lower thirds.
- Beat egg whites and cream of tartar in a clean, dry bowl on medium speed until soft peaks form and gently curl.
- Increase to high speed and add sugar one tablespoon at a time, beating until stiff, glossy peaks form and the mixture feels smooth.
- Add Jello powder and beat just until fully combined and evenly colored.
- Pipe or spoon small mounds onto prepared baking sheets, spacing them about 1 inch apart.
- Bake for 1½ to 2 hours until completely dry, then turn off the oven and let cookies cool inside for 1 hour.
- Remove cookies and store in an airtight container at room temperature before serving.
