Easy Jello Meringue Cookies
Looking for something fun and delicious to do with the kids this summer? Try these Easy Jello Meringue Cookies and you’ll see smiles all around!
I remember making these a lot of years ago in a kitchen at a house I was a nanny for during my teen years.
I was left with a huge binder full of fun and classic ideas to make with the kids during our time together that summer.
For whatever reason, these jello meringue cookies stuck with me and when I had my own kids I made them a few times when they were young.
They loved them because each kid could choose their own favorite Jello flavor.
That’s the thing with these.
They can be 100 different flavors and you can always try something new, because jello always has new flavors.
I made mango ones with a box of mango jello I’d been hoarding for awhile. They were SO good!
They are relatively simple to make even for a younger child, and the hardest part is waiting for them to be ready to eat.
This recipe yields about three dozen small meringues or 1 1/2 dozen large easy jello meringue cookies.
If you want to be creative, use a piping bag to pipe them into pretty shapes.
We just spooned them onto the parchment paper because we didn’t care. We just wanted to eat them.
You do what feels right to you and what your kids will have the most fun with!
What is your favorite flavor of Jello? Will you try these Easy Jello Meringue Cookies in that flavor?
Easy Jello Meringue Cookies Recipe
Easy Jello Meringue Cookies
- 4 medium egg whites room temperature
- 1 tablespoon of white vinegar
- 1 tablespoon corn starch
- 1 cup of granulated sugar processed (see notes)
- 3 tablespoons of jello powder mix see notes
- Preheat oven to 200 degrees.
- In a large mixing bowl, beat your egg whites on high for about 30 seconds until they are foamy.
- Turn down to medium and add the vinegar and corn starch. Beat for another minute or so. Look for soft peaks beginning to form.
- As the beater is still running, add the sugar slowly in a constant, steady stream.
- Turn the mixer back up and beat for 4-5 minutes or until you see stiff peaks formed.
- Now, either leave as is, or divide in half or thirds. (see notes)
- Add the appropriate amount of jello powder as suggested in notes. and beat each mixture until blended (took about 30-45 seconds)
- Using parchment paper (because it truly helps with sticking – or not sticking in this case), drop your meringue in spoonfuls on the parchment paper. If you feel like being fancy, go ahead and fill a piping bag and go to down being decorative. We didn’t care so we made it as is.
- Place your baking sheet in your preheated 200 degree oven.
- Cook for 90 minutes. Turn oven off at that point and allow them to remain in the oven for several more hours or overnight (we usually do them overnight)
- These store beautifully in airtight containers. Enjoy!
Can I freeze these to eat later?
I have never frozen them before, but I did find this and so perhaps it is possible…