Preheat your oven to 200°F (93°C).

Line a baking sheet with parchment paper.

In a clean, dry mixing bowl, beat the egg whites on medium speed until foamy.

Gradually add the granulated sugar, one tablespoon at a time, while continuing to mix.

Once all the sugar is incorporated, add the Jello powder and a pinch of salt.

Increase the mixer speed to high and beat until stiff peaks form, about 7-10 minutes.

Gently fold in the vanilla extract using a spatula.

Using a piping bag or spoon, dollop or pipe the meringue onto your prepared baking sheet, leaving about an inch of space between each cookie.

Place the baking sheet in the oven and bake for about 1.5 to 2 hours or until the cookies are completely dry.

Turn off the oven and let the cookies cool inside with the oven door slightly ajar.