Ensure egg whites are at room temperature, then separate them from the yolks carefully.

Whip the egg whites on medium speed until foamy, about 2 minutes.

Add white vinegar and cornstarch, then beat until soft peaks form, about 3-4 minutes.

Gradually add granulated sugar, 1 tablespoon at a time, and beat on high speed until stiff glossy peaks form, about 4-5 minutes.

Gently fold in your chosen Jello powder until evenly distributed.

Preheat oven to 200°F (93°C). Line a baking sheet with parchment paper.

Pipe meringue mixture into mounds on the prepared baking sheet, leaving space between each.

Bake for 1 hour until dry and crisp, then turn off oven and cool inside for 30 minutes.

Once cooled, store in an airtight container in a cool, dry place.