Cherry Meringue Cookie
Cook time: 45 minutes. Makes 3 dozen. These cookies are delicate and do not store well. They are best eaten on day 1 or 2 at the latest.
- 3 large egg whites (from large eggs)
- 1/8 tsp salt
- 1 large box sugar free Cherry Jello powder (Don't make the mix)
- 3/4 c sugar
- 1 tsp white vinegar
Preheat oven to 250*F. Line two baking sheets with parchment paper, set aside. Using a mixer, beat together egg whites and salt until foamy. Add cherry Jello powder and sugar, beat until stiff peaks form. Mix in vinegar. Drop cherry meringue mixture by teaspoonfuls onto parchment lined cookie sheet, 1" apart. Bake in 250*F oven for 25 minutes. When 25 end, turn off oven and leave the cookies in the oven for another 20 minutes. Allow to cool on top of stove on parchment paper sheets. Cookies will peel off.