Can I use liquid food coloring instead of jello?

Oh honey, I wish! But the jello powder does double duty - it adds both color AND flavor while helping stabilize the meringue. Liquid food coloring would make your batter too wet. If you're desperate for colors jello doesn't offer, try mixing in a tiny bit of gel food coloring with the dry ingredients.

Why did my cookies deflate?

This breaks my heart when it happens! Usually it's one of three things: the egg whites weren't room temp, there was grease in the bowl, or the oven door got opened too soon. Meringue is delicate - treat it gently like the diva it is!

Can I make these without cream of tartar?

You can... but you might regret it! The cream of tartar helps the egg whites hold their shape. In a pinch, you could use 1/2 tsp lemon juice instead, but the texture won't be quite as perfect.

How do I know when the cookies are done?

They should feel dry and crisp on the outside when gently touched. If they stick to your finger, give them more time. That slow cooling in the turned-off oven is crucial for the perfect texture!

Easy Jello Meringue Cookies Recipe

Description

Light and fluffy meringue cookies with a hint of jello flavor. Quick to make and perfect for any occasion.

Ingredients

3 egg whites
1/4 tsp cream of tartar
3/4 cup granulated sugar
1 (3 oz) package flavored jello (any color)

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Instructions

Preheat oven to 225°F (110°C). Line a baking sheet with parchment paper.
Beat egg whites and cream of tartar until soft peaks form.
Gradually add sugar and jello, beating until stiff peaks form.
Drop spoonfuls of the mixture onto the baking sheet.
Bake for 1 hour, then turn off the oven and let cookies cool inside for another hour.

Notes

Ensure bowl and beaters are completely grease-free for best results.
Store in an airtight container to keep them crisp.

Prep Time: 10 mins
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American