4th of July Meringue Cookies



Time to start thinking of that 4th of July BBQ. This is a nice light addition to serve as a dessert.

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egg whites, room temperature
1 Tbsp
1 Tbsp
corn starch
1 c
sugar (i like to use caster sugar, see note)
1 Tbsp
cherry jello mix (powder)
1 Tbsp
berry blue jello mix (powder)
1/2 tsp
lemon extract
if you can't find caster sugar, process your granulated sugar in a food processor to get it extra fine.


1In 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.
2In a slow stream, add sugar. Beat for about 4-5 minutes until stiff peaks form.
3Divide mixture into thirds. Beat in red Jello to one third, blue jello to second, and lemon extract to third.
4Fill pastry bags with meringue (one color in each bag) and pipe using a star tip.
5Place baking sheets in 200 degree oven for 90 minutes. Turn oven off and leave meringues in oven for 6 hours, or overnight, to harden.
6I usually make these in the evening after dinner, and leave in overnight. Package in airtight container (or Ziploc).

About 4th of July Meringue Cookies

Course/Dish: Cookies, Candies