Comida Kraft
Recipe Box

Merry Meringues

Prep Time
10
min.
Total Time
2
hr.
Servings

12 servings, 2 meringues each

What You Need

Showing deals in Winnetka, IL 60093
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Preheat oven to 225°F. Beat egg whites and cream of tartar in small bowl with electric mixer on high speed 5 minutes or until soft peaks form. Gradually add sugar, 1 Tbsp. at a time, beating on high speed until stiff peaks form.
  • Drop tablespoonfuls of the egg white mixture onto baking sheet covered with parchment paper. Sprinkle each meringue lightly with dry gelatin powders.
  • Bake 50 minutes. Turn oven off. Prop oven door open slightly; let meringues stand in oven for 1 hour or until completely cooled.

Storage Know-How

Store cooled meringues in tightly covered container at room temperature.

Servings

  • 12 servings, 2 meringues each

Nutritional Information

Serving Size 12 servings, 2 meringues each
AMOUNT PER SERVING
Calories 110
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 90mg
Carbohydrate 25g
Dietary fiber 0g
Sugars 25g
Protein 2g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 0 %DV

* 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.

Ratings & Reviews

Rated 2 out of 5 by from I was not at all impressed with this recipe. I was not at all impressed with this recipe. The lime jell-o was so pastel that you couldn't even see it against the white of the cookie. I ended up using green sprinkles. The red jell-o made the cookie taste very sour and fake. The time on the recipe didn't seem right either because the insides were not even near done. I've made meringues many times before, but I will not be using this recipe again. If you try this recipe though, try placing the meringue in a ziploc bag with a hole in the corner and pipe it onto your parchment paper. "Spooning" it just doesn't work as the batter is way too sticky.
Date published: 2005-12-22
Rated 5 out of 5 by from I make these EVERY year - everyone LOVES them. I make these EVERY year - everyone LOVES them. They are quick and easy. Instead of just dropping them on the sheet, I use a pastry bag (or ziploc bag) and pipe them on in triangle shapes (weaving back and forth, top to bottom), then sprinkle them red, then pipe on a little more at the top and bottom - Santa Hats ! Or use the green, with nothing extra for Trees ! Excellent.
Date published: 2014-12-15
Rated 4 out of 5 by from I'm not sure if I made these correctly as they weren't as white in color as the picture here. I'm not sure if I made these correctly as they weren't as white in color as the picture here. They were a little brown which probably meant a little burnt. Anyhow, I thought they tasted okay...I halved the recipe so maybe I need to cook them in less time next time and they won't be as brown. They were hard on the outside while a little soft in the inside.
Date published: 2006-11-27
Rated 5 out of 5 by from Hi, I came across this recipe and decided to try it , I have never taste a meringues cookies before... Hi, I came across this recipe and decided to try it , I have never taste a meringues cookies before , I must say the recipe was very easy to put together and tasting meringues cookies for the first time was very tasty and DELICIOUS ..I for sure will make these meringues again !!! I also added peacans,coconut,sprinkles and chocolate to the top....
Date published: 2005-01-21
Rated 3 out of 5 by from My meringues came out great, but i changed the recipe a bit. My meringues came out great, but i changed the recipe a bit. I didn't use the jello, but rather added food coloring to the meringue. Using a spoon was messy and not very pretty, so i piped the meringue using a large ziplock bag. I also had them bake for a lot longer than the recipe entailed. Other than that, I would use this meringue recipe again.
Date published: 2006-05-23
Rated 4 out of 5 by from Very easy recipe! Very easy recipe! I made it for Christmas. With all the other things I make during the holidays it was great to find an easy recipe, and also another one I can make ahead and freeze. I added a bit of almond extract to mine. The next time I make them I will use colored sprinkles rather than waste a whole box of jello.
Date published: 2006-01-10
Rated 5 out of 5 by from had a very good feeling just watching my sister and some of my friends eat these... had a very good feeling just watching my sister and some of my friends eat these cookies.candies.They were gone in no time.It took me longer to make than it took them to eat. There are dellious.Will keep making them from now on every time I know I'm having company. Thanks for the recipe.
Date published: 2004-12-26
Rated 5 out of 5 by from I baked them a little longer. I baked them a little longer. I shut the oven off after an hour and then put it back on about 45 minutes later, and then let them sit in the closed oven for another hour. I put red and green food coloring in the mix to make them more Christmassy. They totally melt in your mouth!
Date published: 2006-12-12
  • y_2016, m_12, d_10, h_24
  • bvseo_bulk, prod_bvrr, vn_bulk_0.0
  • cp_1, bvpage1
  • co_hasreviews, tv_18, tr_59
  • loc_en_US, sid_62436, prod, sort_[SortEntry(order=RELEVANCE, direction=DESCENDING)]
  • clientName_khcrm

K:43606v0 :62436

>