Monday, May 21, 2012

Strawberry Lemonade Meringue Cookies Made From Powdered Egg Whites

Strawberry Lemonade Meringues
Makes: 28 2-inch cookies

3 large egg whites (2 Tablespoons Egg White Powder, plus ¼ cup water)
1 package (3 ounces) Strawberry Jell-O
1/4 cup caster sugar (to make your own put regular granulated sugar in the blender or food processor until finely ground)
1/4 cup freeze dried strawberries
1 Tablespoon Lemon Juice
Zest from 1 lemon

Preheat the oven to 200°F.  Line 2 baking sheets with parchment paper or silicone mat.

Grind freeze dried strawberries and sugar in a food processor until powdery. Set aside.

Place the egg white powder and water in a very clean large bowl and with an electric mixer fitted with the whisk attachment, beat on medium until frothy.

While continuing to beat the eggs CAREFULLY and SLOWLY sprinkle in 1 tablespoon of the  the Jell-O, and strawberry mixture into the bowl at a time, until all of the strawberry mixture has been added.  Beat until the egg whites are stiff and shiny, about 5 minutes.   Add lemon juice by drizzling it town the side of the bowl.  Turn off mixer and fold in lemon zest until just combined.  Your meringue should now look like frosting. 

Drop meringue onto lined baking sheet by the spoon full or for a more festive look.  Scrape the meringue into a pastry bag fitted with a medium star tip and pipe the cookies onto the lined baking sheets.  Shape into a “Hershey’s kiss”. 

Bake the meringues until they are firm, about 2 hours. Turn off the oven and leave them in there overnight.


  1. These look really amazing. I am definitely going to try these. I am on your site from the Prudent Homemaker Blog. I have enjoyed looking through your posts.

  2. Love these! My 4 year old keeps asking for more purple candy! Lol