Raspberry Confetti Meringues

by Amy on 29 December 2015

Raspberry Confetti Meringue Cookies | www.FearlessHomemaker.comI hope everyone is having a wonderful holiday season, finishing out 2015 on a joyous note, and gearing up for a great 2016! With many of you going to New Year’s Eve and Day parties, I wanted to share a simple, festive, fun little cookie that you can easily whip up — these Raspberry Confetti Meringues. After eating lots of heavy, indulgent holiday food, these are delightfully light, airy, and waistline-friendly. I absolutely LOVE meringue cookies — they’ve got a great crispy crunch, but then melt in your mouth. This version features a raspberry meringue cookie, studded with mini chocolate chips on the inside, and topped with cheery little sprinkles. I used star-shaped sprinkles, since they seemed especially celebratory, but any kind will do.

This recipe is particularly fabulous because it’s so adaptable. Don’t like raspberry? Use a different JELL-O flavor like cherry, orange, lime, or strawberry. Don’t have mini-chocolate chips on hand? Fold in extra sprinkles instead, or omit anything from the inside of the cookie, and simply top with sprinkles. Have a particular party color scheme you’re working with? Tweak your cookie and sprinkles color and flavor to best work with that theme. Really, the possibilities are endless!

Raspberry Confetti Meringue Cookies | www.FearlessHomemaker.com

Raspberry Confetti Meringues

makes 4 dozen meringues, adapted from easybaked


3 egg whites, at room temperature
1/8 teaspoon kosher salt
3 1/2 tablespoons raspberry Jell-O (the traditional kind, NOT the sugar-free kind)
3/4 cup sugar
1 tablespoon vinegar
1/3 cup mini chocolate chips (optional, you can omit if you prefer)
1/4 cup (approximately) colorful sprinkles, for topping


Preheat oven to  225º F. Cover 2 large baking sheets with parchment paper and secure paper with masking tape (or use a Silat-type liner instead).

Place egg whites and salt in a large bowl, or the bowl of a stand mixer; beat with a mixer at medium speed until foaming. Increase speed to high, and add JELL-O powder and granulated sugar, beating until stiff peaks form. Add vinegar and gently mix. Gently fold in mini chocolate chips, if using.

Spoon batter into a pastry bag fitted with a large circle tip. Pipe roughly 4-dozen mounds onto the prepared baking sheets, and top with sprinkles as pictured.

Bake at 225º for 1 hour. Turn oven off; cool meringues in closed oven 1 1/2 hours or until dry. Carefully remove the meringues from paper.

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{ 6 comments… read them below or add one }

1 Erin @ The Spiffy Cookie December 29, 2015 at 8:39 am

How pretty are these? I never liked meringue anything until I had some homemade.

2 Adri December 29, 2015 at 11:09 pm

These look wonderful. I am really intrigued by this recipe. The use of Jell-o is unusual here, and I have got to try it. Thanks for this one, and I wish you a happy new year!

3 sarah k @ the pajama chef January 2, 2016 at 11:00 am

these look SO fun! what a fun recipe for kiddos to make :)

4 Beth January 3, 2016 at 2:09 pm

These are so pretty – what a great way to celebrate!

5 Amy (Savory Moments) January 4, 2016 at 11:00 am

These look so fun and I like that they are stuffed with chocolate chips! Happy New Year!!

6 Rebekah @ Making Miracles January 4, 2016 at 2:16 pm

Those are such a pretty color and sound perfectly light and tasty for a January friendly treat. :)

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