Kool-Aid meringue cookies are a kid friendly update to the classic egg-white cookies. These meringues are brightly colored, fun to make treats with a little extra fruity flavor.

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When my boys were younger, Kool-Aid was everything in this house.

They used to get so excited to pick out the flavors they wanted and were always sad to see it run out.

When I started making these cookies, they’d get so excited to see me adding extra Kool-Aid packets to our orders.

Because they knew a yummy Kool-Aid cookie was coming their way.

These are the perfect lightly sweet treat all summer long.

Ingredients

To make these you’ll need:

Egg whites– At room temperature
Cream of tartar– This stabilizes the egg whites and helps you get nice high stiff peaks.
Sugar– superfine sugar or granulated sugar you’ve pulsed in a food processor until it’s nice and fine.
Kool-Aid liquid– Just a little bit. Use any kind of Kool-Aid you like and mix it according to the package directions.

How to Make

To make these Kool-Aid cookies, start by preheating the oven to 225 degrees.

Then, beat the egg whites in a stand mixer until they are frothy.

Add in the cream of tartar and continue to beat until soft peaks form.

Once soft peaks form, start beating in the sugar, 1 tablespoon at a time, until it is all dissolved and the peaks are stiff.

When the sugar is dissolved and the whites are stiff, beat in a teaspoon of the Kool-Aid liquid.

Transfer the meringue to a piping bag with a 1M piping tip and pipe onto a parchment paper covered baking sheet or a silicone baking mat.

Bake the meringue cookies for 45 minutes and then turn off the oven and leave the cookies in for another hour.

They should be completely cool and release easily from the baking sheet.

Enjoy right away or store in an airtight container.

How long do meringue cookies last?

Store cooled Kool-Aid meringue cookies in an airtight container on the counter and they will last for up to 2 weeks.

Should I refrigerate meringue cookies?

Nope! If you put them in the fridge the cookies will sort of fall apart,

Why are my meringue cookies chewy?

One of two reasons:

They are under baked.
Humidity.

If humidity is the culprit, try putting them back on a parchment lined baking sheet and baking them at 200 for another 10 minutes.

If they are under baked, they may stay chewy.

Tips and Tricks

Make sure to use superfine sugar. Using regular granulated sugar will create gritty meringue.
Don’t add all the sugar all once. Adding it all at once may give you gritty cookies or deflate your meringue.
Make sure to let the cookies cool in the oven without opening the door.

Other Fun Cookie Recipes You’ll Love

Kool-Aid meringue cookies are one of my kids’ favorites. Make this and treat them!

Looking for another fun cookie recipe? Try these:

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