Ingredients
Equipment
Method
- Preheat oven to 225°F (110°C). Line two large baking sheets with parchment paper.
- In a large, clean glass or metal bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until frothy.
- Continue beating while gradually adding the granulated sugar, one tablespoon at a time, until fully incorporated.
- Increase mixer speed to high and beat until the meringue is glossy and forms stiff peaks.
- Gently fold in the Jello powder with a spatula until just combined. Do not overmix.
- Transfer the mixture to a piping bag fitted with a star tip. Pipe 1-inch kisses onto the prepared baking sheets.
- Bake for 45-55 minutes, until dry to the touch. Turn off the oven and let the cookies cool completely inside with the door ajar.
Nutrition
Notes
Ensure your mixing bowl is completely free of any grease or fat, as it can prevent the egg whites from whipping correctly.
Avoid making meringues on a humid day, as the excess moisture in the air can make them soft and sticky.
Store cooled cookies in an airtight container at room temperature for up to 2 weeks.
Avoid making meringues on a humid day, as the excess moisture in the air can make them soft and sticky.
Store cooled cookies in an airtight container at room temperature for up to 2 weeks.