Preheat Oven

Preheat your oven to 225°F (107°C). Line a baking sheet with parchment paper.

Whip Egg Whites

In a clean mixing bowl, add the room-temperature egg whites. Using a stand mixer or hand mixer with a whisk attachment, begin beating on medium speed until foamy.

Add Cream of Tartar & Salt

Add cream of tartar and a dash of salt. Continue beating until soft peaks form (the egg whites should gently hold their shape).

Incorporate Sugar and Jello Powder

Gradually add sugar and dry Jello powder, about 1 tablespoon at a time, while beating. This slow addition is essential to avoid deflating the meringue. Keep mixing until stiff, glossy peaks form. This may take several minutes.

Pipe Meringues

Fill a piping bag fitted with a 1M star tip with the meringue. Pipe rosettes onto the prepared baking sheet, spacing them slightly apart.

Bake

Bake the cookies in the preheated oven for 1 hour. Do not open the oven during this time.

Dry in Oven

After 1 hour, turn off the oven and let the meringues remain inside for at least 1 additional hour without opening the door. This helps them dry completely.

Cool & Store

Once fully cooled and dried, remove the meringues and store in an airtight container to maintain crispness.