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:
- Belgian Waffle Cookies
- Blueberry Cheesecake & White Chocolate Cookies
- Nestle Buncha Crunch Cookies
- Peanut Butter & Jelly Cookies
- Toll House Cookie Pie Bars
If you’ve tried these KOOL-AID MERINGUE COOKIES, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Kool-Aid Meringue Cookies
Ingredients
- 4 egg whites at room temperature
- 1/2 tsp cream of tartar
- 1 cup superfine sugar or pulse up sugar in a food processor till fine
- 1 tsp Kool-Aid liquid
Instructions
- Preheat the oven to 225 degrees.
- In a stand mixer, beat the eggs till they are frothy. Then add in the cream of tartar and continue to beat until soft peaks form. Then start beating in the sugar, 1 tablespoon at a time, until it is all dissolved and the peaks are stiff. Rub a little of the egg whites between your fingers to check for gritty sugar. The mixture should be smooth. Then beat in a teaspoon of the Kool-Aid liquid.
- Put in a piping bag with a 1M tip and pipe onto a parchment covered baking sheet or silicone mat. Keep the cookies uniform so they will dry evenly. Bake 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.
Notes
- 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.
Nutrition
originally published on June 15, 2014
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
apuginthekitchen says
Oh my those cookies are so pretty, I do love meringues. It has been many years since I have thought about kool aid. Only a tsp adds such vibrant color.
4 Sons 'R' Us says
The light floral colors remind me of Spring. The sons remind me of Kool-Aid all. the. time. It gives them the perfect hint of sweetness!
acasadisimi says
i love meringues! thanks for sharing!
Lori says
These are so adorable! Love them!
chefjulianna says
Well, this is just perfect party food! You can pop these sweet treats every time you walk around the table! I just love the summery colour and my brain is anticipating that wonderful crunch of meringue! So very yummy and thanks for bringing them to Fiesta Friday!
4 Sons 'R' Us says
They certainly don’t last long at parties here. They always seem to be ‘walking’ off. I think you may have just solved the mystery 🙂
Miz Helen says
What fun little cookies and pretty colors! Thanks so much for sharing this awesome recipe with Full Plate Thursday and come back soon!
Miz Helen