4Th Of July Meringue Cookies – a delicious recipe with Egg Whites, White Vinegar, Cornstarch, Sugar, Cherry Gelatin Mix, Gelatin. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a mixing bowl (that is completely clean and dry), beat egg whites until foamy (about 30 seconds). Add vinegar and corn starch and continue to beat for another minute until soft peaks form. In a slow stream, add sugar. Beat for about 4-5 minutes until stiff peaks form.
2
Divide mixture into thirds. Beat in red Jello to one third, blue jello to the second, and lemon extract to the third. Line baking sheets with parchment paper. Fill pastry bags with meringue (one color in each bag) and pipe using a star tip.
3
Place baking sheets in 200u00b0F oven for 90 minutes. Turn oven off and leave meringues in oven for 6 hours, or overnight, to harden. I usually make these in the evening after dinner, and leave in overnight. Package in an airtight container (or Ziploc).
4
Note: I prefer to use caster sugar in place of granulated sugar. However, if you can't find caster sugar, process your granulated sugar in a food processor to get it extra fine. This is optional, but I think it makes a difference!
352
kcal
Calories
10
g
Fat
54
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 whole Egg Whites, Room Temperature, 1 Tablespoon White Vinegar, 1 Tablespoon Cornstarch, 1 cup Granulated Sugar, and more.
Yes, 4Th Of July Meringue Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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