These baked meringue cookies are perfect for Christmas. The crisp white mounds are topped with red and green sprinkles to add festive cheer and a fruity flavour, making them ideal for your annual cookie exchange.
What do I need ?
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
4 large egg whites
1/4 tsp. cream of tartar
3/4 cup sugar
1 pkg. (85g) Jell-O Lime Jelly Powder
1 pkg. (85g) Jell-O Raspberry Jelly Powder
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How do I make it ?
Preheat oven to 225°F. Beat egg whites and cream of tartar in large bowl with electric mixer on high speed 3 to 5 min. or until soft peaks form. Gradually add sugar, 1 Tbsp. at a time, beating until stiff peaks form.
Drop teaspoonfuls of the egg white mixture onto parchment-covered baking sheet, swirling each with tip of spoon to create a dollop. Sprinkle each meringue lightly with one or both of the dry jelly powders.
Bake 50 min. (Do not let meringues brown.) Turn oven off. Prop oven door open slightly with wooden spoon; let meringues stand in oven 4 hours or until completely cooled.
Kraft Kitchen Tips!
Store cooled meringues in tightly covered container in cool dry place. Humidity makes meringues soggy!
Calories From Fat
% Daily Value
Fat 0 g
Saturated fat 0 g
Sodium 18 mg
Carbohydrate 8.3 g
Fibre 0 g
Sugars 0 g
Protein 0.7 g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.