Jello Meringues are a fun and fruity dessert idea! Experiment with different flavors, add mini chocolate chips, top with sprinkles or dip them in chocolate!
Because these Jello Meringue cookies use Jello for the flavoring, think of all of the fun flavor combos you can create! You can even switch it up and get fancy with frosting tips! You can top them with sprinkles … or leave them plain. You can dip the bottoms in melted chocolate …. raspberry dipped in chocolate is the bomb-dot-com. They are great with mini chocolate chips mixed in … I mean, the possibilities seem practically endless! My kiddos love them with sprinkles or dipped in chocolate … and at the Love Bakes Good Cakes house, one flavor is not enough. True story, after making the first batch of these little treats, my kiddos immediately wanted to try every single flavor of Jello and make MORE Jello meringues! It was a good thing for them that I had to re-take my pictures! Ha! I used raspberry, blue berry and island pineapple for this post! But use whatever flavors your family loves – and definitely make more than one batch! Trust me, if your kiddos are anything like mine, you will be glad you did!
I will issue one word of caution – only because I foresee the question coming. I did not try this with sugar-free gelatin. So, I am not sure if it has any different effect on the meringues. I don’t think there will be any problems, but I cannot say that with 100% confidence. Unfortunately, I didn’t think about that until after I had already left the store with my ingredients. So, if you do try it and it works out just like the regular variety, I would love to hear your feedback! 🙂 You can use generic gelatins with no problems!
- 3 large egg whites save the yolks for another use or discard them
- 1/8 teaspoons salt
- 3-1/2 tablespoons desired flavor of Jello gelatin
- 3/4 cup granulated sugar
- 1 tbsp. white vinegar
- Sprinkles optional
Preheat oven to 250°F. Line a baking sheet with a silicone baking mat or parchment paper. Set aside.
In a large bowl, beat the egg whites with the salt until frothy. Add the Jello and sugar. Beat until stiff peaks form. Add vinegar and mix gently. If you are adding mini chocolate chips, gently stir them in.
Spoon or pipe the egg mixture onto prepared baking sheet. Top with sprinkles, if desired.
Bake for 30 minutes. DO NOT OPEN OVEN DOOR. Turn the oven off and allow to remain in the oven for an additional 20-30 minutes.
Remove the cookies from the oven and allow to cool completely.
Other posts you may enjoy:
From Scratch Chocolate Cupcake with Chocolate Frosting
Mini Cannoli Cups
Peanut Butter Blossoms
Red Velvet Ooey Gooey Bars
Cappuccino Swirl Meringues
Eve Estelle says
Oh my goodness… these look absolutely mouthwatering!! I actually had a friend make something similar to these once a while back—absolutely delicious. Thank you for sharing this recipe with all of us!
Could these be made with sugar free Jello? I’m low carb. If so, how do I adjust for the sugar since it wouldn’t be needed?
I want to try these but I wonder if you could use sugar free jello and splenda for the sugar?
thanks [email protected]
These are super cute, can’t wait to try this out! What flavors did you use in the pictures above?
these look amazing! Can’t wait to try them. Does the red flavors dye little hands? I want to make them for my sons class. Thank you!!!!
I can’t wait to try these! I hope that mine turn out as pretty as yours! They look amazing! Thanks for the share!
Ruth Ann Carsey says
I’m a grandma and I would like make these for Easter, can you
Substitute sugar free jello and Splenda for I have some diabetics
In my family. This would be a great idea. Thank you
Jamie Sherman says
I have not tried this with sugar-free jello and Splenda. If you try it, I would love to know how it works for you! 🙂
How many does this make??Wanting to make for a party of 25.
Jamie Sherman says
Hi Linda! It really depends of the size of the meringues you make. I got about 30 or so from each batch and they were large enough for 2 or 3 bites. I hope that helps!
hello! I made these tonight, and while the flavor was good (I used raspberry jello), and outer texture was spot on, somehow they ended up hallow; is that supposed to happen? This is my first time making meringue cookies, so maybe I over or under mixed the ingredients at some point? They just weren’t solid like the ones are at the store. Help!
Hi, there. I’ve just made the first of many batches to come! I’m serving strawberry and blue raspberry flavors sprinkled with sugar crystals at my neice’s graduation party. You can also use instant lemonade drink mix for a lemon flavor. I wondered at your use of vinegar, but I noticed that it helps to dissolve the coloring in the jello. The salt stabilizes the egg whites without having to use cream of tartar. These are a huge hit with us!
Kimberly Sneed says
That’s great to hear, Roxanne!