Ingredients for Pink Cookies Meringue Jello Cookies
- 4 large egg whites
- 1 teaspoon white vinegar
- a pinch of salt
- Gelatin Powder
- 1 cup granulated sugar
- 1 cup semi-sweet chocolate chips
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How to Make Pink Cookies Meringue Jello Cookies
- Carefully separate 4 large egg whites from yolks. Even a tiny bit of yolk will prevent the meringue from forming properly.
- In a spotlessly clean, dry bowl, beat egg whites, 1 teaspoon white vinegar, and a pinch of salt with an electric mixer until stiff, glossy peaks form.
- Gradually add 1 cup granulated sugar and 1 (3 ounce) package strawberry jello powder, beating on medium speed until combined and the meringue is smooth and holds its shape.
- Gently fold in 1 cup semi-sweet chocolate chips.
- Lightly butter a baking sheet. Drop rounded spoonfuls of meringue onto the prepared baking sheet, aiming for small, bite-sized cookies.
- Bake at 250°F (120°C) for 30 minutes. Then, turn off the oven and leave the cookies in the oven overnight (8-10 hours) with the oven door closed.
- Do not open the oven door during baking or cooling! This slow cooling process is key to their soft and chewy texture.
- Once cooled, carefully remove cookies from the baking sheet and serve. Store in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
96g
Fat
14g
Carbs
8g