Quick and Easy: Make-Ahead Strawberry Meringue Cookies for Easter
I love Springtime. I love Easter and the hope it brings. For me, Easter is about faith, family, food, and fun.
My kiddos are older now, and the baskets have been put away. But, we started a new tradition a couple of years ago of making strawberry meringue cookies. My daughter’s eyes light up when she hears me talk about making them, and she can’t wait until they are done.
These are a make ahead type of thing, which I love even more because I can have them done several days ahead of time and not have to think about it on Easter weekend.
Plus, they are simple and super low calorie so you can enjoy them without worrying about it.
A few things to note:
- These babies need time to dry. So, be sure you make them at least 24 hours before you need them.
- Also, they need to dry in the oven after baking with the oven turned off for at least 4 hours before you store them. So, don’t bake these 30 minutes before you need to make dinner in said oven. Give yourself some time.
- You can get all fancy with these with piping bags and cool tips to make cute shapes. I don’t have the time or patience for that, so I just do them drop style. They may not look gourmet, but I promise they’ll taste good.
- When I made these, I used the leading brand gelatin mix because it’s what I had on hand. I usually use 1/2 a packet of Simple Mixes Natural Gelatin Dessert, which you can find here: https://amzn.to/43sZwI3. I made this switch because they are labeled gluten-free and contain no artificial dyes or flavors.
Watch the full video for all of the details and check out the recipe below!
What’s your favorite dish to make at Easter?
Strawberry Meringue Cookies
Equipment
- 1-2 cookie sheets
- mixer hand or stand mixer
- parchment paper or silicone baking mat
- 1 teaspoon or tsp cookie scoop
Ingredients
- 7 egg whites 14 tbsp of liquid egg whites
- 1/4 cup Splenda
- 1 tsp. vanilla
- 1 small package sugar-free strawberry gelatin see note
- 1/4 tsp cream of tartar
Instructions
- Preheat oven to 350 degrees F. Line cookie sheet with parchment paper
- Beat Egg Whites until fluffy. Gradually add Splenda, jello, vanilla, cream of tartar. Continue beating until soft peaks form.
- Drop a teaspoon onto a covered cookie sheet
- Bake for up to 10 min( do not let them brown). Start checking them around 5-6 mintues.
- Turn off heat and leave cookies in the closed oven until cookies are dry, 1-2 hours or longer if needed.
Notes
