Ingredients
Equipment
Instructions
- Preheat your oven to 225°F (107°C). Line two large baking sheets with parchment paper.
- In a clean, dry bowl of a stand mixer, beat the room-temperature egg whites and cream of tartar on medium speed until soft peaks form.
- With the mixer running, slowly add the granulated sugar, one tablespoon at a time. Once all sugar is incorporated, add the vanilla extract.
- Increase mixer speed to high and beat until the meringue is thick, glossy, and holds stiff, straight peaks.
- Gently fold the dry Jello powder into the meringue with a spatula until just combined. Do not overmix.
- Transfer the mixture to a piping bag fitted with a star tip. Pipe 1 to 1.5-inch kisses onto the prepared baking sheets.
- Bake for 45-55 minutes, until the cookies are firm to the touch and lift easily from the parchment.
- Turn off the oven, crack the door open, and let the meringues cool completely inside the oven for at least 1 hour before handling.
Notes
Ensure your mixing bowl and whisk are completely free of any grease or fat, as this can prevent the egg whites from whipping properly.
Avoid making meringues on a humid or rainy day for the best, crispiest results.
Store cooled cookies in an airtight container at room temperature for up to two weeks.
Avoid making meringues on a humid or rainy day for the best, crispiest results.
Store cooled cookies in an airtight container at room temperature for up to two weeks.
