Have I mentioned before how easy and delicious meringue cookies are to make (and eat). They just melt in your mouth. And you can make almost any color and flavor combination of meringue cookies.
These are perfect for any summer celebration. Plus you can make them days in advance, how easy is that?
Just be sure to keep them stored in an airtight container (I use Ziploc freezer bags).
Want more Meringue cookies ideas? Check out these great recipes…
OR
Check out my Cookies, Brownies and Bars board on Pinterest
4th of July Meringue Cookies
Ingredients
- 4 egg whites, room temperature
- 1 Tbsp vinegar
- 1 Tbsp corn starch
- 1 cup sugar (I like to use caster sugar, see note)
- 1 Tbsp cherry Jello mix (powder)
- 1 Tbsp berry blue Jello mix (powder
- ½ tsp lemon extract
Instructions
- In mixing bowl (that is completely clean and DRY), beat egg white until foamy (about 30 seconds). Add vinegar and corn starch and continue to beat for another minute until soft peaks form. In a slow stream, add sugar. Beat for about 4-5 minutes until stiff peaks form.
- Divide mixture into thirds. Beat in red Jello to one third, blue jello to second, and lemon extract to third. Line baking sheets with parchment paper. Fill pastry bags with meringue (one color in each bag) and pipe using a star tip.
- Place baking sheets in 200 degree oven for 90 minutes. Turn oven off and leave meringues in oven for 6 hours, or overnight, to harden. I usually make these in the evening after dinner, and leave in overnight. Package in airtight container (or Ziploc).
Notes
**If you can't find caster sugar, process your granulated sugar in a food processor to get it extra fine.
I’ve made these a few times and LOVE them…so simple but so delicious! I have a friend who requests them all the time ???? I love making them with all different flavors of jello! My one question for you-do you use gel coloring? I have just used the jello but the colors are much more pale than yours. Thanks!
I’ve been trying to make it for the past 2 hours and it’s not working right! It stays liquidy ????
My first thought is maybe it’s too humid in your home? Or, there may have been moisture in your bowl to start? Having made these numerous times, you have to make sure the bowl is clean AND dry, and that it’s not a humid day.
I love meringue cookies but I live in Florida where it is very humid so I am a bit nervous about trying to make them. Do you have any tips for meringue in humidity?
My 6-year-old and I will be making these in the morning. I’ve only made meringues once before, and that was because I made creme brulee and didn’t want the egg whites to go to waste! I can’t wait to try these tomorrow. I happen to have coconut extract on hand, so I’m using that in the white ones instead of lemon. I guess I will also have to make creme brulee now that I will have yolks that will need to be used up! 🙂
Lemon curd (I have a recipe on the blog) is another great use for those yolks! Hope your cookies turned out good, coconut sounds yummy!
Two questions: How long will they last if sealed in a freezer ziplc? And, doesn’t it make a difference if the flavors made with jello have all the added sugar, vs the ones made with extract (and no added sugar)? Thanks!
Just made these and shared them on Cookie Time Tuesday. They were very good. Thank you so much for the recipe.
www.itsybitsypaperblog.com
Glad you enjoyed them!!! Thanks for sharing.
What else could I flavor/color these with. I don’t do gelatin. Would koolaid packets work? Thanks!
Koolaid would work great Jennifer. Or you could just use various extracts (lemon, orange, etc). Gel food coloring works best vs the drop variety. Hope this helps!
Meringues are just about my favorite things….these are adorable. I may not get to them for the 4th but I definitely see a meringue attempt in my future. Thanks for posting.
Thanks so much for sharing with us at Someday Crafts Whatever Goes Wednesday. We will be featuring your recipe tomorrow evening on the blog at 6pm EST. Please be sure to stop back in and grab our Featured at Someday Crafts button for your blog. Thanks for the inspiration!