4th of July Meringue Cookies

In a mixing bowl (that is completely clean and dry), beat egg whites until foamy (about 30 seconds). Add vinegar and corn starch and continue to beat for another minute until soft peaks form. In a slow stream, add sugar. Beat for about 4-5 minutes until stiff peaks form.

Divide mixture into thirds. Beat in red Jello to one third, blue jello to the second, and lemon extract to the third. Line baking sheets with parchment paper. Fill pastry bags with meringue (one color in each bag) and pipe using a star tip.

Place baking sheets in 200ºF oven for 90 minutes. Turn oven off and leave meringues in oven for 6 hours, or overnight, to harden. I usually make these in the evening after dinner, and leave in overnight. Package in an airtight container (or Ziploc).

Note: I prefer to use caster sugar in place of granulated sugar. However, if you can’t find caster sugar, process your granulated sugar in a food processor to get it extra fine. This is optional, but I think it makes a difference!