Ingredients
Equipment
Method
- Preheat your oven to 225°F (110°C). Line two large baking sheets with parchment paper.
- In a completely clean, dry bowl of a stand mixer, beat the room temperature egg whites and cream of tartar on medium speed until foamy.
- With the mixer running, add the granulated sugar one tablespoon at a time, waiting about 30 seconds between each addition until fully incorporated.
- Increase mixer speed to high and beat until the meringue is thick, glossy, and holds stiff peaks.
- Gently fold in the Jello powder with a spatula until just combined. Do not overmix.
- Transfer the meringue to a piping bag with a large star tip. Pipe 1.5-inch kisses onto the prepared baking sheets.
- Bake for 60-70 minutes, until the meringues are dry to the touch and lift easily from the parchment.
- Turn off the oven, prop the door open, and allow the meringues to cool completely inside the oven for at least 1 hour to prevent cracking.
Nutrition
Notes
Tip 1: For the best results, bake on a day with low humidity. Moisture is the enemy of crisp meringues.
Tip 2: Ensure your mixing bowl and utensils are completely free of any fat or grease, as this will prevent the egg whites from whipping properly.
Tip 3: Store in an airtight container at room temperature for up to two weeks.
Tip 2: Ensure your mixing bowl and utensils are completely free of any fat or grease, as this will prevent the egg whites from whipping properly.
Tip 3: Store in an airtight container at room temperature for up to two weeks.