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Raspberry Confetti Meringues

These meringue cookies are delightfully light, airy, and waistline-friendly. They feature a raspberry flavor, studded with mini chocolate chips, and topped with colorful sprinkles.
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Cook Time 1 hour
Total Time 2 hours 30 minutes
Servings: 48 cookies
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 3 egg whites at room temperature
  • 1/8 teaspoon kosher salt
  • 3 1/2 tablespoons raspberry Jell-O the traditional kind, NOT the sugar-free kind
  • 3/4 cup sugar
  • 1 tablespoon vinegar
  • 1/3 cup mini chocolate chips optional, you can omit if you prefer
  • 1/4 cup approximately colorful sprinkles, for topping

Method
 

  1. Preheat oven to 225º F.
  2. Cover 2 large baking sheets with parchment paper and secure paper with masking tape (or use a Silat-type liner instead).
  3. Place egg whites and salt in a large bowl, or the bowl of a stand mixer; beat with a mixer at medium speed until foaming.
  4. Increase speed to high, and add JELL-O powder and granulated sugar, beating until stiff peaks form.
  5. Add vinegar and gently mix.
  6. Gently fold in mini chocolate chips, if using.
  7. Spoon batter into a pastry bag fitted with a large circle tip.
  8. Pipe roughly 4-dozen mounds onto the prepared baking sheets, and top with sprinkles as pictured.
  9. Bake at 225º for 1 hour.
  10. Turn oven off; cool meringues in closed oven 1 1/2 hours or until dry.
  11. Carefully remove the meringues from paper.

Notes

This recipe is very adaptable. You can use a different JELL-O flavor like cherry, orange, lime, or strawberry. If you don't have mini chocolate chips, fold in extra sprinkles instead or omit them. You can also adjust the color and flavor of the sprinkles to match a party theme.