2012
Jun 21

Red, White, and Blue Meringues

by Hannah Holt »

2 comments


Meringue cookies are a delicious and low calorie addition to your festivities.

What you’ll need:

  • 6 egg whites (divided into three bowls, 2 egg whites/bowl)
  • 1 1/2 tsp cream of tartar (1/2 tsp per bowl)
  • 1 six ounce package black berry fusion Jell-O
  • 1 six ounce package berry blue Jell-O
  • 2/3 cups ultra fine sugar (regular granulated will work in a pinch)
  • 1 tsp vanilla extract

Makes a boat-load of cookies (72 cookies!).

Preheat the oven to 325 degrees F.

Bowl #1 – Red

Let the egg whites sit until they are room temperature. Beat 2 egg whites until frothy and add 1/2 tsp cream of tarter. Continue beating until the mixture has soft peaks (fluffy and white but not tight). Add the black berry fusion Jell-O one tablespoon at a time until it is all combined. Beat the mixture until it forms stiff peaks (if you dip a spoon in and bring it out, the spike left behind will hold its shape). Spray a cookie sheet with non-stick spray and using two spoons, spoon cookies onto the tray. This bowl will make 24 cookies. (You will probably need two cookies sheets)

Place the cookie sheets in the preheated oven for 20 minutes. While the first batch is baking let’s move on to Bowl #2.

Bowl #2 – Blue

Beat 2 egg whites until frothy and add 1/2 tsp cream of tarter. Continue beating until the mixture has soft peaks. Add the berry blue Jell-O one tablespoon at a time until it is all combined. Beat the mixture until it forms stiff peaks. Spray a cookie sheet with non-stick spray and using two spoons, spoon cookies onto the tray. This bowl will make 24 cookies.

Once Bowl #1 cookies are finished baking, place these cookies in the preheated oven for 20 minutes. While this batch is baking let’s move on to Bowl #3.

Bowl #3 – White

Beat 2 egg whites until frothy and add 1/2 tsp cream of tarter. Continue beating until the mixture has soft peaks. Gradually add the white sugar into the mixture until it is all combined. Add the vanilla. Beat the mixture until it forms stiff peaks. Spray a cookie sheet with non-stick spray and using two spoons, spoon cookies onto the tray. This bowl will make 24 cookies. (Again, you will probably need two cookies sheets, but the cookies sheets from batch #1 are probably cool. So you can use these.)

Once Bowl #2 cookies are finished baking, place these cookies in the preheated oven for 20 minutes.

Tips:

  • This recipe makes a monster batch. I suspect you might be able to half the recipe and use 3 oz Jell-O packets. However, I haven’t tried it, so let me know if it works for you.
  • Also meringue cookies form best in a dry kitchen. If you have a lot of humidity, your meringues will sweat and melt.
  • Your beaters should be oil free. Avoid plastic bowls as these retain oil from previous uses. No egg yolks should be present in your meringues, or they won’t set.
  • Cooking meringues for 20 minutes at a time will yield delicious but marshmallow like (soft) cookies. If you like hard and crisp meringues, then place the cookies in the oven, turn off the heat, and let them sit undisturbed for 2 hours (or overnight). This will yield the drier cookie. However, this method just wasn’t practical with the number of batches I was making.
  • This method will work with other colors of Jell-O, too! (Like, red and green at Christmastime.)