Jell O Meringue Cookies Recipes

Steps:

• Heat oven to 400°F.
• Mix flour, baking powder and salt. Beat butter in large bowl with mixer until creamy. Add 1/2 cup sugar and dry gelatin mix; beat until light and fluffy. Blend in eggs and vanilla. Gradually beat in flour mixture until blended.
• Shape dough into 1-inch balls; roll in remaining sugar until evenly coated. Place, 2 inches apart, on baking sheets. Flatten with bottom of glass.
• Bake 6 to 8 min. or until edges are lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely.

Steps:

• 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.
• 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).

Steps:

• Preheat oven to 300 degrees F (150 degrees C). To prevent burning you can bake on an air cushion baking sheet or put parchment paper on a regular cookie sheet.
• Beat egg whites, salt, cream of tartar, and vanilla until very firm. Gradually add sugar and mix. Fold in chocolate chips.
• Drop by teaspoonfuls on pan. Bake 300 degrees for 25 minutes. They should only be lightly browned.

Steps:

• Carefully seperate egg whites from yolks - ANY yolk left in the egg whites and you will not be able to make the meringue!
• In a clean dry bowl whip egg whites, white vinegar and salt until stiff (but not dry!).
• Add in sugar and jello powder (Traditionally we use Red Jello - such as raspberry or Cherry -- ).
• Fold in chocolate chips
• On buttered cookie sheet, drop spoonfuls of meringue - I do smaller, bite sized cookies.
• Bake on a buttered cookie sheet for 30 minutes at 250* then turn off the oven and let them sit there over night.
• Do not peek or open the oven! They will turn out soft and chewy!
• Preparation time is to make the meringue - Cooking time is total time to make!

Steps:

• Preheat the oven to 225 degrees F. Move rack to center of the oven. Line cookie sheets with aluminum foil.
• Beat the egg whites and cream of tartar until foamy. Add the jello powder 2 tablespoons at a time while continuing to beat. The meringue should form stiff peaks.
• Drop mixture onto lined cookie sheets and bake in preheated oven 1 hour. Turn oven off and allow meringues to stand in unopened oven at least an hour.
• Store in tightly sealed containers.
• NOTE: If you prefer, substitute regular sugar for the jello.
• Chopped drained maraschino cherries, mini-chocolate chips or chopped nuts may be mixed into the batter.

Steps:

• Heat oven to 225ºF.
• Beat egg whites and cream of tartar in small bowl with mixer on high speed 5 min. or until soft peaks form. Gradually add sugar, 1 Tbsp. at a time, beating until stiff peaks form. Gently stir in dry gelatin mix until blended.
• Drop heaping teaspoonfuls of egg white mixture into 72 mounds on parchment-covered baking sheets.
• Bake 50 min. Turn oven off. Prop oven door open slightly; let cookies stand in oven 1 hour or until completely cooled.

Steps:

• Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
• In large bowl, beat cookie mix, softened butter and egg with spoon or electric mixer on medium speed until well combined. Separate dough into 4 small bowls.
• Add a half packet of each color gelatin per bowl; knead dough to work color in until well combined. Roll each bowl of dough into 5 small balls of dough each.
• Pour remaining gelatin onto 4 small plates; roll each ball of dough in its corresponding color. Place on cookie sheet 2 inches apart.
• Bake about 12 minutes or until lightly golden on edges. Cool completely before serving.