MERINGUE COOKIES
This recipe can be doubled, but if you do, don't double the chocolate chips. Best if eaten in a few days.
Provided by Pat K.
Categories Desserts Cookies Drop Cookie Recipes
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C). To prevent burning you can bake on an air cushion baking sheet or put parchment paper on a regular cookie sheet.
- Beat egg whites, salt, cream of tartar, and vanilla until very firm. Gradually add sugar and mix. Fold in chocolate chips.
- Drop by teaspoonfuls on pan. Bake 300 degrees for 25 minutes. They should only be lightly browned.
Nutrition Facts : Calories 119.2 calories, Carbohydrate 21.4 g, Fat 4.2 g, Fiber 0.8 g, Protein 1.2 g, SaturatedFat 2.5 g, Sodium 35.1 mg, Sugar 20.2 g
JELLO COOKIES
My daughter loves making these cookies because she can make different flavors and colors. At Christmas we make raspberry & lime which turn out red & green.
Provided by Mysterygirl
Categories Gelatin
Time 34m
Yield 24-30 cookies
Number Of Ingredients 8
Steps:
- Cream margarine, sugar, jello and eggs together in a medium to large bowl.
- Add the rest of the ingredients.
- Mix well.
- Roll dough into little balls and place on a greased and floured cookie sheet.
- Flatten each with a fork.
- (Sometimes a little flour on the fork keeps it from sticking).
- Bake 6-8 minutes at 350 degrees.
Nutrition Facts : Calories 134.3, Fat 6.2, SaturatedFat 1.3, Cholesterol 15.5, Sodium 201.2, Carbohydrate 17.5, Fiber 0.3, Sugar 7.3, Protein 2.2
PINK COOKIES - MERINGUE JELLO COOKIES
This recipe has been in my In-law's family for a very long time. Every holiday they are made for parties. They are the first cookie that is gone!!! This is a low calorie cookie - that even for Weight Watchers (WW) they are about 1 point for 2 smallish cookies!!!
Provided by Moreplease
Categories Drop Cookies
Time 8h15m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Carefully seperate egg whites from yolks - ANY yolk left in the egg whites and you will not be able to make the meringue!
- In a clean dry bowl whip egg whites, white vinegar and salt until stiff (but not dry!).
- Add in sugar and jello powder (Traditionally we use Red Jello - such as raspberry or Cherry -- ).
- Fold in chocolate chips
- On buttered cookie sheet, drop spoonfuls of meringue - I do smaller, bite sized cookies.
- Bake on a buttered cookie sheet for 30 minutes at 250* then turn off the oven and let them sit there over night.
- Do not peek or open the oven! They will turn out soft and chewy!
- Preparation time is to make the meringue - Cooking time is total time to make!
LOW CARB KETO JELLO MERINGUE COOKIES
These low carb sugar-free Jello meringue cookies are fun treats with less than 1g net carbs per serving.
Provided by Emily Krill
Categories Dessert
Time 2h40m
Number Of Ingredients 6
Steps:
- Preheat oven to 250 degrees F and line two baking sheets with parchment paper. Set your oven racks on second lowest and second highest positions.
- Mix together Jello powder and sweetener.
- Add cream of tartar and salt to the whites and beat with an electric mixer on medium-high speed until soft peaks form. Slowly add sweetener mixture, about 1 tablespoon at a time. Continue beating until the whites are stiff and glossy.
- Add food coloring if desired.
- Spoon or pipe mixture into about 18 small meringues.
- Bake for 30 minutes at 250F. Turn off oven and let meringues sit inside for 2 hours longer.
- Remove and carefully peel off parchment.
Nutrition Facts : ServingSize 3 cookies, Calories 15, Fat
LOW CARB FLAVORED MERINGUE COOKIES
A very light and airy low carb treat that satisfies any sweet tooth. You are able to change the flavor to suit your taste. The secret is sugar-free gelatin! This is an easy recipe and they bake up beautiful every time. My son enjoys strawberry. He says they taste like cotton candy!
Provided by Alisa Preslar Kennedy
Categories Desserts Cookies Meringue Cookies
Time 2h15m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat oven to 250 degrees F (120 degrees C). Line 2 baking sheets with parchment paper.
- Cut about 1/4 inch off a corner of a heavy gallon-size resealable plastic bag, and push a large-size cake decorating tip (such as a star tip) into the opening. The fit should be tight.
- In a small bowl, stir the gelatin mix with the sugar substitute. In a large bowl, using an electric mixer, beat the egg whites with cream of tartar and salt until stiff peaks form. As you beat the egg whites, gradually add the gelatin mixture, about 1 tablespoon at a time. Spoon the fluffy mixture into the prepared plastic bag, and gently squeeze and twist the bag to force the meringue mixture to the decorating tip. (Do not seal bag, so that air can escape.)
- Squeeze the bag to place golf-ball size dollops of meringue mixture onto the prepared baking sheets. For a decorative effect, twist and lift as you place the cookie on the sheet, to make a pretty shape.
- Bake in the preheated oven until the cookies are set and dry, about 1 hour and 30 minutes. Do not open oven door while baking. At end of baking time, turn off oven, open oven door, and allow the cookies to slowly cool in the oven before removing from baking sheets. Store in airtight container.
Nutrition Facts : Calories 4.5 calories, Carbohydrate 0.1 g, Protein 1 g, Sodium 41.2 mg, Sugar 0.1 g
JELL-O MERINGUE COOKIES
These fluffy, cloudlike cookies get their pink hue and berry taste from strawberry flavor JELL-O Gelatin mix. (But feel free to use your fave flavor!)
Provided by My Food and Family
Categories Home
Time 1h
Yield 18 servings, 4 cookies each
Number Of Ingredients 4
Steps:
- Heat oven to 225ºF.
- Beat egg whites and cream of tartar in small bowl with mixer on high speed 5 min. or until soft peaks form. Gradually add sugar, 1 Tbsp. at a time, beating until stiff peaks form. Gently stir in dry gelatin mix until blended.
- Drop heaping teaspoonfuls of egg white mixture into 72 mounds on parchment-covered baking sheets.
- Bake 50 min. Turn oven off. Prop oven door open slightly; let cookies stand in oven 1 hour or until completely cooled.
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 30 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
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