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.