Beat egg whites and cream of tartar in small bowl with mixer on high speed 5 min. or until soft peaks form. Gradually add sugar, 1 Tbsp. at a time, beating until stiff peaks form. Gently stir in dry gelatin mix until blended.
Drop heaping teaspoonfuls of egg white mixture into 72 mounds on parchment-covered baking sheets.
Bake 50 min. Turn oven off. Prop oven door open slightly; let cookies stand in oven 1 hour or until completely cooled.
Use your pastry bag fitted with decorative tip to pipe egg white mixture into mounds on prepared baking sheets before baking as directed.
Prepare using your favorite flavor of JELL-O Gelatin.
Store cooled cookies in tightly covered container at room temperature.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
18 servings, 4 cookies each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.