Preparation Steps

• Preheat your oven to 200°F (95°C). Line baking sheets with parchment paper.
• In a clean, dry bowl, beat the egg whites with an electric mixer until foamy.
• Add the cream of tartar and continue beating until soft peaks form.
• Gradually add the granulated sugar, one tablespoon at a time, while beating on high speed. Continue beating until stiff, glossy peaks form.
• Gently fold in the Jello powder and vanilla extract (if using) until just combined. Be careful not to overmix.
• Spoon or pipe small mounds of the meringue mixture onto the prepared baking sheets.
• Bake for 60 minutes, or until the meringues are dry and crisp to the touch. Turn off the oven and let the meringues cool completely inside the oven with the door slightly ajar.
• Once cooled, store the meringues in an airtight container at room temperature.