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Spruce up your basic meringue cookie recipe by turning them into meringue sandwich cookies! By adding strawberry jello to the meringue and spreading strawberry jam in between you’ll create these sweet and pretty treats.
4 egg whites
2/3 cup sugar
5 tablespoons strawberry jello powder
1 teaspoon vanilla extract
Strawberry jam such as Tuscanini Strawberry Fruit Spread
Beat egg whites until soft peaks form. Slowly add sugar and jello powder, beating until stiff and glossy. Add vanilla; mix until incorporated.
Preheat oven to 250 degrees Fahrenheit. On a parchment-lined cookie sheet, drop meringue by tablespoonfuls, and spread with the back of a spoon to form even circles.
Place in oven and bake one hour. Turn off oven and allow to cool with oven door closed.
When cool and hardened, spread half of meringue cookies with a thin layer of jam; top with remaining meringues.
Photography and Styling by Chavi Feldman Food Prep by Chaya Ruchie Schwartz
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Can this be frozen?
Yes, you can freeze meringue cookies, but when you defrost them, be careful that they don’t absorb any moisture and soften the meringue. I would freeze just the cookies and put in the filling once they are defrosted.