Rainbow Jello Meringue Kisses
These pastel rainbow jello meringue kisses are crisp, airy, and bursting with fruity flavor from Jello powder. They’re easy to make, naturally gluten-free, and perfect for parties, baby showers, or any festive occasion.
- Prep Time: 25 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 10 minutes
- Yield: 60-70 kisses 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 4 large egg whites, room temperature
- 1 cup (200g) granulated sugar (superfine preferred, but regular works)
- 1/2 teaspoon cream of tartar
- 3–4 tablespoons Jello powder (different flavors/colors, 1 tbsp each)
- 1 teaspoon vanilla extract (optional)
- Pinch of salt
Instructions
- Wipe your mixing bowl and beaters with vinegar or lemon juice to remove any grease. Line two large baking sheets with parchment paper or silicone mats. Preheat oven to 200°F (95°C).
- Carefully separate 4 large eggs, placing the whites in your clean bowl. Ensure no yolk contaminates the whites. Let whites reach room temperature.
- Add egg whites and cream of tartar to the bowl. Whip on medium speed until soft, foamy peaks form (about 2-3 minutes). Gradually increase speed to medium-high.
- With mixer running, add sugar very slowly (about 1 tablespoon at a time). If using Jello powder, mix it into the sugar before adding. Continue until all sugar is incorporated.
- Beat until the meringue is thick, glossy, and holds stiff peaks (about 4-5 minutes). Rub a bit between your fingers; if gritty, keep whipping. Add vanilla and salt, beat just until combined.
- Divide meringue evenly among 3 or 4 bowls. Sprinkle 1 tablespoon of a different Jello powder into each bowl. Gently fold until just combined. Add gel food coloring if desired.
- Spoon each color side-by-side into a large piping bag fitted with a star tip (or use separate smaller bags).
- Pipe 1-inch swirls onto lined baking sheets, spacing about 1 inch apart.
- Bake for 1.5 to 2 hours, or until meringues are dry and easily lift off parchment. Do not let them brown. If oven runs hot, crack the door open with a wooden spoon for the last 30 minutes.
- Turn off oven and leave meringues inside with the door ajar until fully cool (at least 1 hour). Store in an airtight container.
Notes
Ensure all equipment is grease-free for best meringue volume. Add sugar slowly for a smooth, glossy texture. Bake on a dry day if possible, as humidity can make meringues sticky. Store in an airtight container at room temperature for up to 5 days. For vegan version, use aquafaba instead of egg whites and bake longer.
Nutrition
- Serving Size: 1 meringue kiss
- Calories: 18
- Sugar: 4
- Sodium: 7
- Carbohydrates: 4
- Protein: 0.3
Keywords: meringue, rainbow, jello, pastel, gluten-free, party dessert, baby shower, easy meringue, colorful cookies, low calorie