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Crispy on the outside. Soft and chewy on the inside. Bursting with raspberry flavor.
These no fat Raspberry Jello Meringue Kisses are perfect for Valentine’s Day!
And they are low in calories and fat too!
Discover more WW Friendly Valentine’s Desserts
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 Raspberry Jello Meringue Kisses?
Each of these little raspberry jello meringue kisses has just 16 calories and 0 grams of fat.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
1 SmartPoints (Green plan)
1 SmartPoints (Blue plan)
1 SmartPoints (Purple plan)
0 PointsPlus (Old plan)
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.
Recipe Notes
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)
Or try out my new favorite meringue cookie, Chocolate Chip Clouds. These little gems are simple to make, turn out slightly crisp on the outside and pillowy soft on the inside!
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.
Raspberry Jello Meringue Kisses
Equipment
Ingredients
- 3 large egg whites
- 1/8 teaspoon salt
- 1 package (3 ounces) raspberry gelatin (such as Jell-O)
- 1/2 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 1-1/2 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.
Notes
(Must be logged into WW on a smartphone or tablet.) 1 SmartPoints (Green plan) 1 SmartPoints (Blue plan) 1 SmartPoints (Purple plan) 0 PointsPlus (Old plan) 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. 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)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Cookie Swap! (affiliate link) by Lauren Chattman
If you like raspberry meringue cookie kisses, you may also like
- Raspberry Jam Bars
Sweet and spicy with a ribbon of raspberry jam or marmalade - Raspberry Squares
Like little linzer bars without a top crust - Triple Berry Cobbler
Super simple and delicious cobbler
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.
Thanks, Deb!!
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!
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!!
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.
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!
Thanks for sharing all your tips Heather!!! I appreciate it very much. ~Martha
Hi Heather, can you (or have you tried) to use the “pre-packaged” egg whites?
Do you prepare the jello mix with water as per the jello instructions, before making these? Or do you just add the jello powder?
Hi Jennifer,
You just use the jello powder.
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!
Thanks, Kivara. Good to know!
Would you kindly share your exact recipe, Kivara? I hope so! Thank you so much!
Can you make these sugar-free by using sugar-free jello and Splenda?
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.
You should try a recipe before critiquing it, Martha.