Red White Blue Cookies

These delicate patriotic meringue cookies literally melt on your tongue while delivering bursts of cherry and berry flavors that celebrate summer in every bite. Made with just a handful of simple ingredients, they transform ordinary egg whites into stunning red, white, and blue treats that look like little clouds of celebration. The best part is how they bake overnight in a low oven, so you wake up to perfectly crisp cookies ready for your Independence Day festivities.

I discovered meringue cookies during a summer when I was trying to use up a dozen egg whites left over from making homemade ice cream. The first batch I made was plain white, and while they tasted amazing, they looked pretty boring on the dessert table. Then I figured out how to add the gelatin flavoring and food coloring, and suddenly I had these gorgeous, restaurant-quality looking treats that everyone assumed I'd bought from a fancy bakery. Now they're my secret weapon for impressive desserts that are actually surprisingly simple to make.

Ingredients

• Large egg whites (4) - Let them come to room temperature for about 30 minutes before using, as warm egg whites whip up much better than cold ones
• Caster sugar (1 cup) - This superfine sugar dissolves more easily than regular granulated sugar, creating a smoother meringue texture
• White vinegar (1 teaspoon) - Helps stabilize the egg whites and creates a more reliable foam that won't collapse during mixing
• Cornstarch (1 teaspoon) - The secret ingredient that keeps the centers slightly soft while the outsides get perfectly crisp
• Cherry gelatin powder (1 tablespoon) - Adds both flavor and helps achieve that vibrant red color for the patriotic theme
• Berry blue gelatin powder (1 tablespoon) - Creates the blue cookies with a lovely berry flavor that complements the cherry perfectly
• Lemon extract (1/2 teaspoon) - Flavors the white meringues with a bright, citrusy taste that balances the sweetness
• Red gel food coloring - Intensifies the red color beyond what the gelatin alone can achieve
• Blue gel food coloring - Enhances the blue gelatin to create those stunning patriotic colors

Instructions

Prepare your workspace and preheat oven to 200°F.

Line two large baking sheets with parchment paper and set aside. Make absolutely sure your mixing bowl and beaters are completely clean and dry - even a tiny bit of grease or moisture can prevent the egg whites from whipping properly. I always wipe my bowl with a bit of vinegar on a paper towel, then dry thoroughly.

Separate the egg whites carefully and bring to room temperature.

Crack each egg individually into a small bowl first, then transfer just the white to your mixing bowl if it's clean. This prevents one broken yolk from ruining your entire batch. Let the egg whites sit at room temperature for about 30 minutes - they whip up much better when they're not cold from the refrigerator.

Begin whipping the egg whites to soft peaks.

Using an electric mixer on medium speed, beat the egg whites until they become foamy and start to hold their shape slightly. This usually takes about 2-3 minutes of steady beating, and you'll see the mixture transform from liquid to a light, airy foam.

Add stabilizers for better structure.

Once the egg whites are foamy, add the vinegar and cornstarch, beating for another minute until well incorporated. These ingredients help create a more stable meringue that won't weep or collapse as easily during baking.

Gradually add the sugar for perfect peaks.

With the mixer running on medium-high speed, add the caster sugar one tablespoon at a time, allowing each addition to fully incorporate before adding more. This gradual process helps dissolve the sugar completely and creates that glossy, stable meringue texture you're after.

Beat to stiff, glossy peaks.

Continue beating on high speed for about 5-7 minutes total until the meringue forms stiff peaks that hold their shape when you lift the beaters. The mixture should be bright white, glossy, and feel smooth when rubbed between your fingers - no grittiness from undissolved sugar.

Divide and color the meringue carefully.

Divide the finished meringue equally among three clean bowls using a large spoon or spatula. Work quickly since meringue can start to deflate if left sitting too long. To one bowl, gently fold in the cherry gelatin and a few drops of red food coloring. To the second bowl, add the berry blue gelatin and blue food coloring. Leave the third bowl plain and fold in just the lemon extract.

Pipe the meringues onto prepared baking sheets.

Transfer each colored meringue to separate piping bags fitted with large round tips, or use zip-top bags with the corners snipped off. Pipe small mounds about 1 inch apart on your parchment-lined baking sheets, making them roughly the same size for even baking.

Bake low and slow for the perfect texture.

Place the baking sheets in your preheated 200°F oven and bake for exactly 90 minutes. Don't open the oven door during this time, as temperature fluctuations can cause the meringues to crack or collapse.

Allow to cool and crisp in the turned-off oven.

After 90 minutes, turn off the oven but leave the meringues inside with the door closed for at least 6 hours or overnight. This gradual cooling process allows them to dry out completely and develop that perfect crisp exterior while maintaining a slightly chewy center.

Test for doneness before removing.

The meringues are ready when they lift easily off the parchment paper without sticking and feel completely dry to the touch. If they're still soft or sticky on the bottom, leave them in the turned-off oven for a few more hours.

Pin it

The Perfect Meringue Texture

The key to achieving that perfect meringue texture lies in understanding how egg whites behave when whipped and heated. When you beat egg whites, you're incorporating air bubbles that get trapped in the protein structure, creating that light, foamy texture. The sugar stabilizes these bubbles while also providing sweetness and helping the meringue hold its shape during the long, slow baking process.

The low oven temperature is crucial because it allows the moisture to evaporate slowly without browning or toughening the delicate egg white structure. Higher temperatures would cause the outside to cook too quickly, creating a tough shell while leaving the inside undercooked and gummy. This gentle, overnight baking method ensures every meringue comes out with that perfect crisp exterior and slightly soft center that makes them so addictive.

Flavor Combinations and Variations

While the patriotic red, white, and blue theme is perfect for Independence Day celebrations, this basic meringue technique works beautifully with endless flavor and color combinations throughout the year. For Christmas, try peppermint extract with red and green coloring, or use orange and black for Halloween with vanilla and chocolate extracts. Valentine's Day calls for pink and red meringues flavored with strawberry and cherry.

The gelatin powder method for both flavoring and coloring is genius because it provides intense flavor without adding extra liquid that could destabilize the meringue. If you can't find the specific gelatin flavors, you can substitute with other extract flavors and achieve the colors with gel food coloring alone - just use about half a teaspoon of extract per bowl of meringue for the right flavor intensity.

Storage and Serving Tips

These meringue cookies are surprisingly hardy once they're completely cooled and dried, making them perfect for making several days ahead of your celebration. Store them in airtight containers at room temperature, and they'll maintain their crisp texture for up to a week. Don't refrigerate them, as the humidity can make them soft and sticky.

For the best presentation, arrange them on serving platters just before guests arrive, mixing the colors for that festive patriotic look. They're delicate enough to feel fancy but sturdy enough to hold up well on buffet tables. I like to pile them in glass bowls or arrange them on white platters where the colors really pop and catch everyone's attention.

Troubleshooting Common Problems

If your meringues turn out chewy instead of crisp, the most likely culprit is humidity in the air or insufficient drying time in the oven. Rainy or very humid days can make it harder for meringues to dry properly, so you might need to leave them in the turned-off oven for an extra few hours. Also, make sure your oven temperature is accurate - most home ovens run hot or cold, and even 25 degrees off can affect the final texture.

Cracked meringues usually result from temperature fluctuations during baking, so resist the urge to peek in the oven during that initial 90-minute baking period. If your meringues won't whip to stiff peaks, check that your bowl and beaters are completely clean and that no egg yolk contaminated the whites. Even a tiny speck of fat can prevent proper whipping.

I've been making meringues for special occasions for over a decade now, and I still get excited every time I open the oven the next morning to find those perfect, crispy treats waiting for me. There's something almost magical about how simple ingredients like egg whites and sugar can transform into something so elegant and delicious. My kids love being my official taste-testers, and they've become pretty good at detecting when the texture is just right - crispy on the outside but still with that slight chewiness in the center that makes each bite so satisfying.

These little gems have become such a staple at our summer gatherings that people actually ask if I'm bringing "those cloud cookies" when they hear we're having a party. There's something so satisfying about creating something that looks incredibly sophisticated but is actually quite simple once you understand the basic technique. Every time I serve them, I'm reminded that some of the most impressive desserts come from the most humble ingredients, transformed through patience and a little bit of kitchen magic into something truly special.

Frequently Asked Questions

→ How long do these meringue cookies last?

Store them in an airtight container for up to one week at room temperature.

→ Can I make these without the jello powder?

Yes, just use lemon extract and food coloring for flavor and color instead.

→ Why do I need to leave them in the oven overnight?

The long resting time helps the meringues dry out completely and become crispy.

→ What if my egg whites won't whip up?

Make sure your bowl is completely clean and dry, and that no egg yolk got mixed in.

→ Can I use regular sugar instead of superfine?

Yes, just process regular sugar in a food processor until it becomes fine and powdery.