by Katlyn Galloway
For cooking corner this week, Lauren and I made Kool-Aid Meringue Cookies. We were really surprised on how much they tasted like Kool-Aid! We used four different flavors: tropical punch, lemonade, strawberry, and grape. We thought the best tasting one was the lemonade.
Getting all of the egg whites was difficult, but thankfully, I learned how to easily separate yolks and egg whites for my senior project. When getting the egg whites, make sure that no yolk falls in, otherwise they won’t whip properly.
The recipe called for ½ a tsp of Kool-Aid per bowl of egg white mixture. The Kool-Aid powder is super potent, so we would suggest to think more about taste, rather than color.
- 4 egg whites
- ½ tsp of cream of tartar
- 1 cup sugar
- Kool-Aid packets in the flavors of your choice
- Using an electric mixer, whip the egg whites until they become frothy (you will see lots of little bubbles)
- Next, add sugar in small amounts
- Mix in cream of tartar
- Continue to whip the mixture until it become stiff (meaning that it holds a shape when stopped)
- Depending on how many Kool-Aid flavors you use, separate your mixture into even parts using small bowls
- Add the Kool-Aid powder ½ tsp at a time until the desired color is reached. The powder is potent, so a little will go a long way!
- Prepare your baking sheet with a layer of foil covered with non-stick spray
- Create an easy meringue cookie shape with either: Wilton’s Cake Decorating set, ziplock baggies with the tip removed, or using rounded spoonfuls
- Place the Kool-Aid meringues into the oven pre-heated at 225 degrees
- Bake them for about 45 minutes, or until the tops become golden brown
- Once they are completely cooled, they will harden and be ready to eat! Some will be sour, some will be sweet, all of them will be delicious!