RSS Feed

Raspberry Confetti Kisses

Happy New Year!!!!

Nothing says New Years Eve like confetti, and these crisp melt-in-your-mouth raspberry cookies will be everyone’s party favorite!!!

INGREDIENTS:

  • 3 egg whites
  • 1/8t. salt
  • 3 1/2 T. raspberry Jell-O
  • 3/4 c. sugar
  • 1T. vinegar
  • Confetti sprinkles

INSTRUCTIONS:

  • Preheat oven to 250 degrees
  • Beat egg whites with salt until foaming.
  • Add Jell-O and sugar as you beat mixture and beat until it stands in peaks.
  • Add vinegar and gently mix.
  • (if you want, you can add a few mini chocolate chips at this point! yum!)
  • Spoon or pipe into small circles on a cookie sheet covered in parchment paper.
  • Sprinkle with confetti sprinkles or jimmies.
  • Bake at 250 degrees for 25 minutes, turn oven off and allow to sit for an additional 20 minutes.
  • Remove from oven and allow cookies to cool completely.

My thoughts: These are great with chocolate chips in them if you like raspberry and chocolate together. I opted for confetti for a fun New Years treat!  These are like cotton candy- light and fluffy sugar that melts in your mouth and is a tiny bit chewy at the end.  A unique and fun “end-of -the-year” party cookie.

HAPPY NEW YEAR!!!!!

 

Want another confetti-themed dessert idea?  Try Confetti Cups made with sugar cookies and Fruit Loops—make them in mini-muffin tins for bite-sized New Years fun!

Enjoy!  r-

About these ads

About Ruthanne

Ruthanne is a scientist with a passion for baking and food photography. Using her kitchen as a lab, she loves experimenting with a variety of flavors and ingredients to create unique, fun and ultimately tasty delights! Thus she created EasyBaked, a website where sugar and chocolate overflow in fun and easy recipes. Her Motto: Money can’t buy happiness -- but it can buy marshmallows, and that’s nearly the same thing! www.easybaked.net

126 responses »

  1. Looks delicious. Would love for you to share your pictures with us over at foodepix.com.

    Reply
  2. Hi, is the jell-O – jelly crystals or jelly that has already been dissolved in water? :)

    Can’t wait to try it! They look so pretty :)

    Kylah87

    Reply
  3. Wow, are these a bit like meringues? I love the color and the kick of flavor from the jello would be amazing!

    Reply
  4. These goodies are toooo pretty! Great job.

    HAPPY NEW YEAR….From Me to You (& Yours)! Wishing you all good things like peace, happiness and tons of success in 2012

    Reply
  5. These are absolutely delicious! I loved the recipe and the fact that these look so colourful!

    http://cosmopolitancurrymania.blogspot.com

    Reply
  6. Lovely! And by the way, LOVE your motto. ;)

    Reply
  7. These are so cute! I love your banner too!

    Reply
    • Thanks– and I love yours! LOVE the confession # idea for your posts too– and I too am a perfectionist and you are right– it takes SO much longer to do things when they have to be perfect- lol! Nice to meet you!

      Reply
  8. These look terrific! You should try meringues…they are wonderful and light!

    Reply
  9. Pingback: Raspberry Confetti Kisses

  10. It’s hard to find but I bet peach jello would be wonderful

    Reply
    • I almost made a collection of colors…lime, peach, lemon, grape… I’m positive these would be really fun in other colors/ flavors and I hope to make a few more before my NYE party :)

      Reply
  11. Will definitely be at my New Years Eve party, they look fabulous!

    Reply
  12. huntfortheverybest

    these look so cute. i love your profile photo too. great colors!

    Reply
  13. These are adorable! I wish I had a electric beater at home so I could make them… or maybe I could whisk it by hand… hmmm.

    Reply
  14. why the vinegar??

    Reply
    • Wait….putting my scientist hat on :) Basically, the vinegar is an acid that prevents the foamy egg whites from forming too many protein bonds and collapsing….it keeps the cookie fluffy and full of air while it bakes. If you want some detailed description of this and other questions like why add sugar after whipping the egg whites and why is is it better to use a glass bowl over a plastic one check out The Accidental Scientist– it is really interesting if you want to know the “whys” behind a recipe.

      Reply
  15. These look FABULOUS!! Cant wait to make them, is on my to do list for this week! Just one question, I am not sure of the oven temperature?!? ( I get slightly confused re: Celsius Fahrenheit etc). Over here in New Zealand,we go by Celsius. Quite a few ‘overseas’ websites/recipes I need to convert. Just wondering what it is?!? Also is this ‘bake’ or ‘fan-bake’? Thanks in advance :) One very excited baker….

    Reply
    • Thanks! I’m excited for you to try them out! I am in Fahrenheit here- so you will need to convert…and I’m not sure what “fan-bake” even is? Sorry- I just put them in a conventional oven…? Hope this helps! Let me know how they turn out! :)

      Reply
      • I made them and they are fantastic!! I decided to indulge and use the chocolate chips and boy was it worth it!! :) For others wondering re: Celsius vs Fahrenheit, I cooked mine at 110 degrees Celsius on (fan-bake), turn up to 120 if using bake function. I also had no vinegar in the house, so used apple cider vinegar and you would never know :) Thank you so much for this recipe, what a great way to christen my new Raspberry Ice Kitchen Aid. One very grateful baker :)

        Reply
  16. These look amazing! I will definitely be trying.

    Reply
  17. Pingback: Inspiration: Spring 2012 Pastels {Delicate soft shades}

  18. I wanted these to be amazing, but I couldn’t get the batter correctly. The cookies were flat, sticky, inedible. I followed the recipe exactly, but used an off brand of geletin (generic). Any idea what I did wrong?

    Reply
    • I don’t think it was the gelatin- I have used all sorts of brands (everything from Jell-O to Wal-Mart). My 1st thought was that it wasn’t beat long enough- it really takes awhile to get it into nice stiff peaks. If you are having a hard time getting it to that stage, try warming your egg whites to room temp 1st, don’t use a plastic bowl (it is more likely to have a grease residue in it than glass) and try a whisk attachment on your mixer. All of this info I got from a website called The Science of Cooking and they do a good job of explaining why those things would help. I have never warmed my eggs and I’ve used regular beaters in a plastic bowl with this recipe in the past…so I don’t know for SURE those things will help, but you can try them. So sorry you had a hard time– hoping that if you try again it will work perfectly for you! :)

      Reply
    • wipe your bowl lightly with vinegar to insure there is no grease of any kind in bowl,

      Reply
  19. Pingback: Confetti | Save the Date for Cupcakes

  20. has anyone tried this with sugar free jello……would be a GREAT “protein shot”===looks like you should feel guilty, but you’re actually doing good for yourself!!

    Reply
  21. Can I pin this recipe? Going to make these tonight.

    Reply
  22. Pingback: Raspberry Confetti Kisses Recipe | Best Friends For Frosting

  23. Can you tell me approximately how many this recipe makes? I’d like to make them for our Stitching Guild Tea Party next week, but wasn’t sure if it would be enough or if I would need to make 2 batches.

    Reply
    • Hi Liz– it really depends on how big you make the cookies. I get about 18-24 kisses at this size (about the size of a half-dollar) but you could make them a little bigger or smaller depending on how many you need. I’d say go with two batches– everyone will probably want two ;)

      Reply
  24. I made these, and I followed the recipe exact. The batter was kind of soupy too. They came out gooey and flat. Any idea of what I did wrong?

    Reply
    • Here is some info I gave earlier in the comments to someone with a similar experience:
      My 1st thought was that it wasn’t beat long enough- it really takes awhile to get it into nice stiff peaks. If you are having a hard time getting it to that stage, try warming your egg whites to room temp 1st, don’t use a plastic bowl (it is more likely to have a grease residue in it than glass) and try a whisk attachment on your mixer. All of this info I got from a website called The Science of Cooking and they do a good job of explaining why those things would help. I have never warmed my eggs and I’ve used regular beaters in a plastic bowl with this recipe in the past…so I don’t know for SURE those things will help, but you can try them. So sorry you had a hard time– hoping that if you try again it will work perfectly for you!

      Reply
  25. These cookies look great! Just wondering if u can tell me how long they will last pnce made, thinking of making them for my daughter’s communion this weekend!

    Reply
    • I know they are good for at least 2 days (usually mine are gobbled up by then!) As they sit they become less crunchy and more chewy, so I’d recommend making them as close to the day you need them as possible. Have fun celebrating this weekend!!!

      Reply
      • So i made them yesterday and they were easy and came out great! Just curious if u have made them using other jello flavours, might give them another go with peach flavour or other!

        Reply
        • I’ve made them in peach and in lime– both were great! They are actually really fun to make in lots of colors for a shower or for Easter– the colors are so pretty together! Glad you liked them– have fun experimenting!!!

          Reply
          • I made the raspberry ones & they were quite tasty. However, I was having oven problems so they took longer than they should have. This meant I ran out of time to make a second batch. I was planning on trying them in orange & using the mini chocolate chips in them. If my husband ever gets the thermostat problems fixed I look forward to trying this.

            Reply
  26. Pingback: Extravaganza “It’s party time!”, parte 2 Simplesmente Branco  |  Simplesmente Branco 

  27. I was wanting to make these with my kiddos, but I wanted to know how many cookies does this recipe make? They sound delicious! :)

    Reply
    • Hi! It really depends on how big you make the cookies. I get about 18-24 kisses at this size (about the size of a half-dollar) but you could make them a little bigger or smaller depending on how many you need. Enjoy!

      Reply
  28. I stumbled upon this post the day before my daughter’s sprinkles themed birthday party, and knew I HAD to make them for the party. Delicious, easy, and so perfect! My three year old loved being able to help by adding the sprinkles, too. I just posted some pictures here with a link to your blog: http://tikkido.com/node/657 . Thank you so much for this wonderful post!

    Reply
    • Oh my goodness…..what an incredible feast of fun desserts and decorations….I just kept staring at all your gorgeous photography! wow. Your daughter is just beautiful– and it looks like she had a wonderful birthday! Glad you found us and enjoyed the “sprinkled” kisses—welcome! :)

      Reply
  29. When you say to gently mix in vinegar, can I just use my hand mixer on a low speed or hand mix, or am I supposed to fold it in to keep the egg whites stiff?

    Reply
  30. I made these last night. The outside was nice and meringue-like. The cookies look like your picture from the outside, but the inside was still gooey. Was that supposed to happen? I’m going to try to re-bake a few this morning to see if they will cook through. (Could be too late in the process but worth a try). I will still eat them even with the gooey inside. They are delish!

    Reply
    • If I make mine small they are crispy all the way through. If I make them a bigger they stay a little chewy on the inside….I actually like them a chewy ;) Try making them a bit smaller if you want them crunchy all the way through!

      Reply
      • Mine turned out the same way. Crunchy on the outside and gooey in the middle. Still edible, but next time I will make them smaller. They are super sweet too which I don’t like. I am glad I added the chocolate chips. Much better taste! Pretty cookies and I’ll make again but I will adjust the ingredients a little.

        Reply
  31. Pingback: Pretty In Pink | Eat Breathe Live Color

  32. Can’t wait to try these! I have a similar recipe from my grandmother, and she told me they don’t do well with high humidity, so I’m wondering if that’s what’s causing the sticky results mentioned in earlier comments. Also, if anyone wants to know how to convert Fahrenheit to Celsius, you take the Fahrenheit temperature (in this case, 250) and you subtract 32 (leaving 218). Then you multiply by 5/9 (answer is 121). I always forget how to convert (do you add 32 or subtract it? is it 5/9 or 9/5?), so I try it out with 212 which is boiling in Fahrenheit, and I know I have to end up with 100 (boiling in Celsius).

    Reply
    • Oh my word– I’m so incredibly bad at math that I just started laughing when I read your comment. Kudos to you for figuring all that out– I have to google “how many degrees celcius is 350 degrees fahrenheit” to figure that out- lol! Thank you (and your grandma!) for the tip about humidity– that very well could be the reason they aren’t turning out- especially with this recent heat wave!

      Reply
  33. Does the ‘t’ mean tablespoons? or teaspoons?

    Reply
  34. Ah! I made these today and they turned out sticky and wouldn’t even come off the baking paper. But I don’t want to give up on them! I’ve read all the comments so far and I do live in Florida where it is pretty humid… I’m just wondering if there is a way to make it work anyway. Should I spray the baking paper first? Can I somehow make them more dry or something?

    Reply
    • Aw…I’m so sorry they didn’t work out for you– other than the tips I’ve already given, I’m all out of ideas. It could be the humidity I suppose. Let us all know if you figure out a solution!!!!

      Reply
  35. I want to try them ie a care pkg to a college student…in the school colors of course! So…red and blue…blue raspberry and cherry????

    Reply
  36. These are delightful! cant wait to try these kisses for our anniversary!

    Reply
  37. I love your fun and festive posts! I am baking for a sweet 16 party that is this coming weekend and am wondering how long in advance I can make the rasberry confetti kisses and oreo pops. I live in the Bay Area and its cold right now so am planning on storing in airtight containers in the garage. Party is Sat night. Can I make them Tue or Wed?

    Reply
    • Oh- I’m SO sorry it took me so long to get back with you– you can make the Oreo pops a LONG time in advance. I think the confetti kisses are better fresh. They get a little chewy after a few days– they still taste great but they don’t have that fun crisp texture…even in airtight containers…hope this helps and I wasn’t too late!!!!

      Reply
  38. Will be trying these ASAP to see if they’re anything like Raspberry Divinity. Thanks for keeping it simple

    Reply
  39. I just found your site and made these today. LOVE them…keep up the good work!!

    Reply
  40. Obviously my cooking skills are better than my typing skills. Ha!

    Reply
  41. Pingback: 42 Valentine’s Day Dessert Ideas

  42. wow thay look grate going to make these for a baby shower x

    Reply
  43. I would like to do some orange using orange jello. I would also like to do purple ones but am not sure if there a flavor out there that is purple. Also if I left the confetti off the top I think they would be gluten free. I am having some guests that are gluten intolerant.

    Reply
    • Grape Jello is purple- although I haven’t tried that one yet. The orange ones are delicious! There is gluten-free confetti out there- I found some on Amazon. Have fun making these!!

      Reply
  44. How many cookies does this recipe make?

    Reply
  45. Pingback: Some Choice Links Today | Peppered Thought - The Spice of Life

  46. Pingback: 75 Jell-O and Pudding Desserts - Something Swanky

  47. OMG I just made these for the first time today they taste so yummy! Exactly like cotton candy so light and fluffy and melts in your mouth. I messed up the first batch I didn’t beat the eggs long enough and it was all soupy and didn’t rise. So I read the comments and suggestions and redid it and they came out perfectly and exactly like the picture! Thanks for the amazing recipe I can’t wait to try it out with different flavors ;)

    Reply
  48. Pingback: Birthday Shenanigans | LIVWITHROSES

  49. First of all, I LOVE LOVE LOVE your frosting recipes. I do have a question on these cookies. Could I use unflavored gelatin and vanilla to make them white vanilla cookies?

    Reply
    • Thank you so much!!! That is a wonderful idea!!! But I really don’t know how it would work..? If you try it, will you let us know? If it works it would open up so many other fun flavor ideas!!

      Reply
  50. Marisol Jensen

    Hi i live outside of the US and jello is hard to come by. Do you have any suggestions for substitutes? I was thinking perhaps jelly or marmelade…. what do think?

    Reply
    • Wow. I simply don’t know…? I googled it and got nothing. Jelly and Marmalade probably won’t work because they don’t have gelatin in them. I’d say your best bet is to have a friend send you some. Its very lightweight, so shipping is probably not too outrageous….? I have good friends in Prague and whenever I visit I fill half a suitcase with Jello and Kraft Macaroni and Cheese for them :) I hope you can find some! If you inbox me your address on our facebook page I will send you a couple of boxes!! :)

      Reply
      • Thanks. I got my mom to send me some last month. I love this recipe. :)
        Ps. I dipped some of them in melted dark chocolate for an adult after dinner snack with coffee.

        Reply
  51. Pingback: {Sweet Treat} Raspberry Confetti Kisses

  52. Pingback: Strawberry Meringues | Happy Domesticity

  53. Pingback: Birthday Shenanigans | Liv with Roses

  54. Is the “t” in the recipe all teaspoon?

    Reply
  55. I used raspberry jam in place if jello powder because the Red#40 etc. creep me out, and they turned out delicious! And still light & fluffy!

    Reply
  56. I have a weird question… with the ingredients… is it table spoon or tea spoon? Sorry not a baker but I just have to try these.

    Reply
    • That’s not weird. I’ve been converting my abbreviations to the whole word- I guess I haven’t gotten this far back! T is tablespoon and t is teaspoon- hope that helps!!

      Reply
  57. Did you use a hand mixer or ” stand up mixer ..like the Kitchen aid one?”

    Reply
  58. Hubby is on carb free diet…was going to use sugar free jello and was wondering if I should substitute Splenda for the sugar or would the sweetener in the sugar free jello be enough? BTW I love your site…..I just love looking at the pictures…I’m here almost everyday :-) I love, love, love the polka dot cake….it looks too good to eat :-) thank you.

    Reply
  59. Pingback: Society South | an all-around treat

  60. I made these sugar free but they are very dark pink. I don’t know why. It is 3 1/2 tablespoons of raspberry jello right? Maybe because I didn’t use sugar?

    Reply
    • The sugar free Jell-O is just not the right consistency for these…? I’ve tried and they aways flop. You’ll need to use the regular Jell-O. Sorry!

      Reply
  61. Pingback: Raspberry Confetti Kisses | STL Cooks

  62. Hi Ruthanne, This is my first time on your site, the confetti kisses look delicious, I would love to try to make them. Sorry but what do these abbrv stand for: t, T and c? I am from Europe, that might be the reason I do not know them.. thanks :)

    Reply
    • T is tablespoon, t is teaspoon and c is cup. I’ve started spelling them out in recipes now- when I started this blog I never imagined anyone from Europe would read it-lol!

      Reply
  63. huntfortheverybest

    these are so fun and pretty!

    Reply
  64. Elizabeth Mitchell

    Hi there, I made these today but they lost their colour. They lightly toasted. Was my temp too high for a fan forced oven??

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 4,745 other followers

%d bloggers like this: