Crispy on the outside. Soft and chewy on the inside. Bursting with raspberry flavor.
These skinny raspberry jello meringue kisses are perfect for Valentine's Day!
Skinny Nonfat Raspberry Meringues
And they're low in calories and fat too!
Discover more Valentine's Desserts with WW Freestyle SmartPoints
I discovered this fun recipe for raspberry jello meringue kisses in a delightful little book - Cookie Swap! (affiliate link) by cookbook author and former professional pastry chef, Lauren Chattman.
According to Lauren, the recipe uses raspberry gelatin to give the cookies their beautiful pink color and also to help stabilize the egg whites to keep the meringues as light and airy as possible.
How Many Calories and WW Points in these Meringue Kisses?
Each of these little raspberry jello meringue kisses has just 16 calories, 0 grams of fat and:
1 *SmartPoints (Green plan)
1 *SmartPoints (Blue plan)
1 *SmartPoints (Purple plan)
0 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
But, I know better than to kid myself into thinking that I can eat a whole batch!
And they're as fun to make as they are to eat.
To successfully make meringues - make sure you have just the whites, no egg yolks in your mixture and make sure your bowl and beaters are really, really clean and free of any traces of oil.
Making Meringue Kiss Cookies Video from MyRecipes:
Recipe Variations
Raspberry Chocolate Chip Meringue Kisses
Fold in 1 cup miniature chocolate chips with the vanilla and then proceed with the recipe as written.
Orange Meringues
Substitute orange gelatin for raspberry. (Perfect for Halloween)
Green Lime Meringues
Substitute lime green gelatin. (Perfect for St. Patrick's Day)
Yellow Lemon Meringues
Substitute lemon gelatin. (Perfect for Easter)
If you've made these Raspberry Meringue Kisses, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Skinny Raspberry Jello Meringue Kisses
Ingredients
- 3 large egg whites
- ⅛ teaspoon salt
- 1 package (3 ounces) raspberry gelatin (such as Jell-O)
- ½ cup sugar
- 1 teaspoon pure vanilla extract
Instructions
- Position one oven rack in the top third of the oven and the other rack on the bottom third of the oven.
- Preheat the oven to 275F degrees. Line 2 baking sheets with parchment paper.
- In a large bowl, beat the egg whites and salt with an electric mixer (affiliate link) fitted with the whisk attachment, until frothy, about 30 seconds.
- Turn the mixer speed to high and pour in the gelatin and then the sugar in a slow, steady stream.
- Continue to beat until the egg whites are stiff and shiny about 5 minutes.
- Using a rubber spatula (affiliate link), gently fold in the vanilla.
- Drop tablespoonfuls of the meringue spaced about 1-½ inches apart onto the prepared baking sheets.
- Bake the meringues until the are firm on the outside but still soft on the inside, about 30 minutes. (Or if you prefer crisper cookies, bake them for about 40 minutes.)
- Slide the sheets of parchment with the cookies on them to wire racks to cool for about 5 minutes, then carefully peel the meringues from the parchment.
- These Raspberry Jello Meringue Kisses will keep in an airtight container at room temperature for 1 week.
Equipment
Recipe Notes
Raspberry Chocolate Chip Meringue Kisses
Fold in 1 cup miniature chocolate chips with the vanilla and then proceed with the recipe as written. Orange Meringues
Substitute orange gelatin for raspberry. (Perfect for Halloween) Green Lime Meringues
Substitute lime green gelatin. (Perfect for St. Patrick's Day) Yellow Lemon Meringues
Substitute lemon gelatin. (Perfect for Easter) Serving size: 1 meringue kiss Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site. 1 *SmartPoints (Green plan) 1 *SmartPoints (Blue plan) 1 *SmartPoints (Purple plan) 0 *PointsPlus (Old plan)
Source: Cookie Swap! (affiliate link) by Lauren Chattman
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
If you like raspberry meringue cookie kisses, you might also like:
- Raspberry Jam Bars
Sweet and spicy with a ribbon of raspberry jam or marmalade - Skinny Raspberry Squares
Like little linzer bars without a top crust - Skinny Triple Berry Cobbler
Super simple and delicious cobbler
Martha is the founder and main content writer for Simple-Nourished-Living.
A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.
She is the author of the Smart Start 28-Day Weight Loss Challenge.
A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
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Christy Foster
Can you make these sugar-free by using sugar-free jello and Splenda?
Martha
Hi Christy,
While I haven't tried it, I'm thinking no. I believe that the structure of the meringues is
dependent on the sugar and wouldn't work with artificial sweeteners.
Jack
You should try a recipe before critiquing it, Martha.
Kivara
Yes, you CAN make these sugar free! 🙂
I'm on a low carb diet and I make these all the time with Splenda.
I just use vanilla extract or ground cinnamon instead of the jello (regular jello has sugar & I never thought to try it with sugar free jello)
Thanks for the idea!
Martha
Thanks, Kivara. Good to know!
Becca Hensel
Would you kindly share your exact recipe, Kivara? I hope so! Thank you so much!
Jennifer
Do you prepare the jello mix with water as per the jello instructions, before making these? Or do you just add the jello powder?
Martha McKinnon
Hi Jennifer,
You just use the jello powder.
Jordan M Taylor
Hmm. I'd love to try these, but do you think they'd be alright with cherry jello? I'm not a big raspberry fan.
Also, I don't have a stand mixer currently-- would I just use a whisk and some arm strength, or would a hand mixer work? I've never made meringues!!
Thanks for the idea!!
Martha McKinnon
Hi Jordan, I think cherry jello would work fine. I've made meringue with a hand mixer just fine but haven't tried by had with a whisk. Let me know if you try. Would love to know how it turns out.
Heather
You can use any flavor gelatin for these. For meringues though, keep in mind, make them in small batches (the batter will not hold up very long- so unless you have a very large oven, keep your batches small). Also, use glass or stainless steel bowls, NOT plastic. The oils from other foods stick to plastic dishes and will wreck the consistency of the egg white mixture. Use room temperature eggs, and beat eggs and salt until they’re not only frothy but a very opaque white color. You can use a hand mixer, but a simple whisk won’t create stiff enough peaks. Add the sugar and gelatin very gradually and you’ll be mixing for a good 15 minutes to get the right consistency. Make sure you mix the sugar and gelatin until dissolved or they will be sticky and gummy! A teaspoon of vinegar folded in at the end can help to dissolve the sugar if you’re struggling! I’ve been making meringues for over 25 years now from an old family recipe and these are my pro tips for no fail meringues!
Martha McKinnon
Thanks for sharing all your tips Heather!!! I appreciate it very much. ~Martha
Tami J Berger
Hi Heather, can you (or have you tried) to use the "pre-packaged" egg whites?
Deb Gant
I make raspberry meringue kisses every year at Christmas and had lost my recipe in the move. I substitute egg white powder in the can and follow the directions. The egg whites will work great and peak perfectly. Remember to not over beat them. I also add Chocolate Chips to the recipe, about 3/4 cup and I fold them in. I also add the sugar and the raspberry jello in a little bit at a time so all the sugar is incorporated into the egg whites. Put paper bag on your cookie sheet and then I drop a teaspoon at a time. As I have made them I have wanted to double the recipe, well I found unless I have a very large oven or someone next door the doubles portion will not stay until the oven is cooled. The other very important tip, Must have low humidity or the meringue will not set up. Enjoy , but eat in moderation and if they are in a cookie tin can they will last longer than a week— put paper towels between the rows.
Martha McKinnon
Thanks, Deb!!
Heather
Sounds like our family may have had the same recipe! As soon as you mentioned the paper bags I wondered. And all of your other tips are spot on!