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Kool-Aid makes everything more fun! Did you happen to see my Kool-Aid Candy Dots? Click HERE if you missed it (you simply have to see it!). Well, since my kids enjoyed those so much, my mind got to thinking about how I could make more Kool-Aid-inspired treats. I teased about these Kool-Aid Meringue cookies on Instagram at the beginning of the month, did you see that?
Kool-Aid Meringues
The only rule when it comes to me in the kitchen is this: The recipe has to be easy! Trust me, these Kool-Aid Meringues are easy peasy lemon squeezy. Plus, they are so tasty! This is a hard recipe to mess up (and we love smart things like that in this house!). If you’re looking for a gluten-free and dairy-free cookie – Kool-Aid Flavored Meringue Cookies fit the bill.
Ingredients:
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Egg whites
-
Cream of Tartar
-
Sugar
-
Kool-Aid packets in your flavors of choice
Supplies
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Electric Mixer
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Bowls for making different colors
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Baking sheet
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Non-stick spray
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Frosting bag with a star-shaped tip
Kook-Aid makes a great way to flavor and color these cookies since it’s a powder and with meringue cookies. You don’t want to add any liquid or oil to the meringue batter. Plus, there are lots of flavors to choose from. The neatest part about these meringue cookies is the shape because meringues are so recognizable.
Depending on the age of your kids, they can make the cookies themselves once you’ve prepared the mixture! Older kids are more than capable of using the cake decorating set and tips, but maybe they have another plan in their head that would be just as neat. Have fun!
Here are our other Kool-Aid-inspired recipes:
Kool Aid Meringue Cookies
Equipment
- Electric Mixer
- Bowls for making different colors
- Baking sheet
- Non-stick spray
- Frosting bag with a star-shaped tip
Ingredients
- 4 egg whites
- ½ teaspoon Cream of Tartar
- 1 cup sugar
- Kool-Aid packets in your flavors of choice
Instructions
- Preheat oven to 225 degrees.
- Using an electric mixer, whip the egg whites until they become frothy (you will see lots of little bubbles).
- Next, add your sugar in small amounts.
- Finally, mix in the cream of tartar.
- Continue to whip the mixture until it gets stiff (meaning that it holds a shape when stopped).
- Depending on how many Kool-Aid flavors you wish to use, separate your mixture into even parts using small bowls.
- Add the Kool-Aid powder 1/2 tsp at a time until the desired color is reached.
- Remember, the Kool-Aid powder is potent, so a little goes a long way!
- Prepare your baking sheet with a layer of foil covered with non-stick spray, as seen below.
- Create an easy meringue cookie shape using either: Wilton’s Cake Decorating set, zip-top baggies with the tip cut off, or using rounded spoonfuls.
- Bake them at this low temperature for about 45 minutes or until the tops become a little brown.
- Once they are completely cooled, they will harden and be ready to eat! Some will be sour, some will be sweet, but they will ALL be super cool!
How Many Cookies Does One Batch Make?
Can I use boxed egg whites?
I’m not really sure. But, it’s worth a try! Let us know how it goes because I’m sure others will have the same question:)
Mine was just a syrupy mess. It never frothed up??? I’m using a kitchen aid mixer. Any suggestions?
My suggestion would be to turn up the speed on your kitchen aid and really make sure that you whip the eggs for a long time!
How many does this recipe make if you do the “swirls”? Like with the 1m tip?
Oh lordy! Is it bad that I don’t remember? My kids were tugging at the my legs desperate to get their hands on them so I was working as fast as I could! All I know is that I made about 20….ish
Is the temp Celsius or Fahrenheit?
yes it is fahrenheit
@ Geidy: Cream of tartar helps stiffen the egg whites.
@ T. Kiser: Place the cream of tartar in the mixer with the egg whites.
Good luck. Meringues are delicious.
I absolutely love your site!!! And this recipe. I am currently living in China and just ordered Kool-Aid over the internet since we don’t have it here (On in South Africa). Your blog is amazing!
Love this recipe but when do you add in the cream of tarter? In your post it does not say when to distribute this item. 🙂
The third sentence after the list of ingredients says, Finally, mix in the cream of tarter.” Sometimes I read too fast and miss things too.
Right after the sugar.It’s in the first paragraph.
I tried this with splenda as we don’t use sugar. Wondering if maybe that’s why it was real twangy as I only used the amount of kool aid called for – any recommendations? as they aren’t even tolerable to eat.
Oh yeah I also didn’t see if I was to fold in the kool aid or mix so I folded 😛
That could be the reason why. But, these meringue cookies definitely do have more of a tart taste:) Try adding vanilla or maybe real sugar. Or, feel free to get creative with it and try something new. That’s why I love simple recipes (they’re no-fail!). XO!
In regular meringues u can use maple syrup but im not sure how it would do with the koolaid or maybe or stevia which is a more of a natural replacment for sugar then splenda
What is the cream of tartar for?
It’s needed to make the meringue, another acid like vinegar could be used, though I imagine it’d affect the flavor
It doesn’t I’ve used vinegar. It’s such a small amount.