Meringue Kisses Cookies

This is a very simple recipe which gives you beautiful colors of cookies. These cookies are very light and non fat. I adapted this recipe from Desserts Magazine, December issues of cookies. In the original recipe raspberry Jell-O was used, I decided to make two tones of colored cookies, strawberry and lime. These meringue cookies taste so good… mainly because of the Jell-O flavor. It is not too sweet and slightly tart, you cannot stop eating them. It is sure a favorite among the kids and adults.

Ingredients:

Lime Meringue Kisses Cookies
3 large egg whites
1⁄8 teaspoon salt
1 package (3 oz) lime Jell-O
1/3 cup fine granulated white sugar
1 teaspoon pure vanilla extract

Strawberry Meringue Kisses Cookies
3 large egg whites
1⁄8 teaspoon salt
1 package (3 oz) strawberry Jell-O
1/3 cup fine granulated white sugar
1 teaspoon pure vanilla extract

Method:

Position one oven rack in the top third of the oven and the other rack on the bottom third of the oven. Preheat the oven to 275°F.

Line 2 baking sheets with parchment paper.

Place the egg whites and salt in a large bowl beat using medium speed until frothy , about 30 seconds. Turn the speed to high and pour the Jell-O and the sugar into the bowl in a slow, steady stream. Continue to beat until the egg whites are stiff and shiny, about 5 minutes.

Using a rubber spatula, gently fold in the vanilla. Place the meringue into a pastry bag fitted with a very large plain or star tip and pipe the cookies, each about 1V inches in diameter, onto the baking sheets.

Bake the meringues until they are firm on the outside but still soft on the inside, about 30 minutes. Remove the cookies from the parchment sheet and place on a wire rack and let them cool. These cookies can be stored in airtight container at room temperature for 1 week.

Happy Valentine’s Day!

Curiosity Corner Jan 2013
Did you know that whipped egg whites are more stable when cream of tartar is added to the whites? Moreover, cream of tartar serves as a binding agent and helps to denature the protein in the eggs whites in order to form firm peaks.

Thank you for stopping by Simple Recipes and have a great week!

Print Friendly