Pastel Rainbow Jello Meringue Cookies
These pastel rainbow Jello meringue cookies are light, crisp, and melt-in-your-mouth treats with a pop of fruity flavor and dreamy pastel swirls. Made with just five ingredients, they’re gluten-free, fat-free, and perfect for parties or any occasion that needs a little sweet whimsy.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 20 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 4 large egg whites, room temperature
- 1 cup (200g) granulated sugar
- 3 tablespoons (30g) Jello gelatin powder (choose 2–4 pastel flavors such as strawberry, lemon, blueberry, grape)
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- Optional: gel food coloring (pastel shades)
- Optional: edible glitter or sprinkles for decoration
Instructions
- Preheat oven to 225°F (110°C). Line two baking sheets with parchment paper. Wipe mixing bowl and beaters with vinegar or lemon juice to remove grease.
- Carefully separate 4 large egg whites from yolks, ensuring no yolk gets in. Let egg whites sit at room temperature for 10-15 minutes.
- Add egg whites to a clean mixing bowl. Add cream of tartar and salt. Mix on medium speed until foamy, about 1 minute.
- With mixer running, gradually add sugar, 1 tablespoon at a time, over 3-5 minutes. Mixture should become glossy and hold soft peaks.
- Increase speed to high and whip until stiff, glossy peaks form, about 2-4 minutes more.
- Divide meringue into 2-4 bowls (depending on number of colors). Add about 1 tablespoon Jello powder to each bowl and gently fold to swirl color and flavor. Add gel food coloring if desired.
- Fill piping bags with colored meringues (use a star tip for swirls) or spoon dollops onto baking sheets, spacing 2 inches apart.
- Bake for 1 hour, rotating trays halfway if needed. Cookies should be dry to the touch and lift off parchment easily.
- Turn off oven and crack door open. Let cookies cool inside for 30 minutes, then remove and cool completely before storing.
- If cookies are sticky or chewy, bake for an extra 10-15 minutes. Store in an airtight container at room temperature.
Notes
For best results, bake on a dry day as humidity can make meringues sticky. Always use clean, grease-free equipment. Add sugar slowly for smooth meringue. Let cookies cool in the oven to prevent cracks. Customize colors and flavors by mixing different Jello powders or adding natural fruit powders. Store in an airtight container with a paper towel or silica packet if your area is humid.
Nutrition
- Serving Size: 1 cookie
- Calories: 20
- Sugar: 5
- Sodium: 15
- Carbohydrates: 5
- Protein: 0.5
Keywords: meringue cookies, rainbow cookies, Jello cookies, pastel cookies, gluten-free dessert, party cookies, easy meringue, kid-friendly cookies, fat-free cookies, colorful cookies