Ingredients
Equipment
Instructions
- Preheat your oven to 225°F (107°C). Line two baking sheets with parchment paper.
- In a large, clean bowl of a stand mixer with the whisk attachment, beat the egg whites and cream of tartar on medium speed until frothy.
- With the mixer running, slowly add the granulated sugar, one tablespoon at a time. Continue beating until the mixture is glossy and forms stiff peaks.
- Gently fold in the Jello powder with a spatula until just combined. Do not overmix.
- Transfer the meringue to a piping bag fitted with a star tip. Pipe 1.5-inch rosettes onto the prepared baking sheets.
- Bake for 45-55 minutes, until the meringues are dry to the touch.
- Turn off the oven and let the cookies cool inside the oven with the door closed for at least 1 hour.
Notes
Storage: Store in an airtight container at room temperature for up to 2 weeks. Do not refrigerate.
Cleanliness is Key: Ensure your mixing bowl and utensils are completely free of any grease or fat, as this will prevent the egg whites from whipping correctly.
Cleanliness is Key: Ensure your mixing bowl and utensils are completely free of any grease or fat, as this will prevent the egg whites from whipping correctly.
