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Wednesday, February 8, 2012


The Jelloroon. A lovely little hybrid of Jell-O and macaroon. A perfectly crispy yet delectably gooey cookie created using one of your favorite jiggly snacks. Swap in your favorite flavor to make your own magical creation.


• 3 egg whites
• Pinch salt
•3 1/2 T. raspberry (insert fav flave here) Jell-O
•3/4 c. sugar
•1T. vinegar

Yield: totally depends on how large you make them.
 I got about 4 doz out of this at about 1" diameter.

Preheat oven to 250.
Beat egg whites with salt until frothy and foaming. Sprinkle in Jell-O and sugar as you whip the mixture and beat until it stiff. To test readiness turn off beater, dunk whisk in mixture, and hold upside down. If the peaks stay, it's good and stiff.
Add vinegar and gently mix.
Spoon into a piping bag and make small, uniform circles on a cookie sheet covered in parchment paper.
Dust with confetti sprinkles if you want a bit of extra whimsy.
Bake at 250 degrees for 25 minutes, then turn the oven off. Don't open the door. Keep cookies in for another 20 minutes.
Remove from oven and allow cookies to cool completely.
When you can't wait anymore, enjoy the ooey gooey crunchiness that awaits you.

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