(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 large egg whites, room temperature
3/4 cup granulated sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/2 cup mini chocolate chips
Pinch of salt
Directions
Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper.
In a clean, dry mixing bowl, beat the egg whites with the salt until soft peaks form.
Add the cream of tartar and continue beating.
Gradually add the sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
Gently fold in the vanilla extract and mini chocolate chips, being careful not to deflate the meringue.
Drop spoonfuls of the mixture onto the prepared baking sheets, spacing them slightly apart.
Bake for 45–60 minutes, or until the cookies are dry to the touch and lift easily from the parchment paper.
Turn off the oven and allow the cookies to cool completely inside with the door slightly open.
Servings and timing
Servings: Approximately 24 cookies
Preparation time: 15 minutes Baking time: 45–60 minutes Cooling time: 30–60 minutes Total time: Approximately 1 1/2 to 2 hours
Variations
Use dark chocolate or white chocolate chips for a flavor twist.
Add a pinch of espresso powder to enhance the chocolate flavor.
Fold in finely chopped toasted nuts for extra crunch.
Drizzle melted chocolate over cooled cookies for a decorative finish.
Add a few drops of peppermint extract for a festive variation.
Storage/Reheating
Store meringue cookies in an airtight container at room temperature for up to 1 week. Keep them in a cool, dry place to prevent them from becoming sticky.
Avoid refrigerating, as humidity can soften the crisp texture.
Reheating is not necessary, but if they lose crispness, place them in a 250°F oven for 5–10 minutes to dry out slightly, then cool completely.
FAQs
Why won’t my egg whites whip properly?
Any trace of yolk, grease, or moisture can prevent egg whites from whipping. Make sure your bowl and beaters are completely clean and dry.
How do I know when stiff peaks are formed?
When you lift the beaters, the peaks should stand straight up without folding over.
Can I use regular chocolate chips?
Mini chocolate chips work best because they distribute evenly and are lighter, but regular chips can be chopped and used.
Why are my meringue cookies chewy?
They may need more baking time or proper cooling in the oven to fully dry out.
Can I make these on a humid day?
High humidity can affect meringue. If possible, choose a dry day for best results.
Can I pipe the meringue instead of spooning it?
Yes, piping creates a more decorative appearance.
Are these cookies gluten-free?
Yes, they are naturally gluten-free as they contain no flour.
Can I reduce the sugar?
Sugar is essential for stabilizing meringue, so reducing it significantly may affect texture.
Can I freeze meringue cookies?
Freezing is not recommended, as moisture can affect their crispness once thawed.
Why did my cookies crack?
Cracks can happen if the oven temperature is too high or if they cool too quickly, but they’ll still taste delicious.
Conclusion
Chocolate Chip Meringue Cookies are a delightful balance of crisp texture and sweet chocolate flavor. With their airy structure and simple ingredients, they’re a lighter alternative to traditional cookies while still satisfying any sweet tooth. Whether made for a celebration or a simple treat, these elegant cookies are sure to impress.
Chocolate Chip Meringue Cookies are crisp on the outside and melt-in-your-mouth on the inside, with mini chocolate chips adding a rich burst of flavor. These light, gluten-free cookies are simple to make and perfect for gifting, holidays, or everyday treats.
Author:Catherine
Prep Time:15 minutes
Cook Time:60 minutes
Total Time:2 hours
Yield:24 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
3 large egg whites, room temperature
3/4 cup granulated sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/2 cup mini chocolate chips
Pinch of salt
Instructions
Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper.
In a clean, dry mixing bowl, beat the egg whites with a pinch of salt until soft peaks form.
Add the cream of tartar and continue beating.
Gradually add the sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
Gently fold in the vanilla extract and mini chocolate chips.
Drop spoonfuls of the mixture onto the prepared baking sheets, spacing them slightly apart.
Bake for 45–60 minutes, or until cookies are dry to the touch and lift easily from the parchment paper.
Turn off the oven and let cookies cool completely inside with the door slightly open.
Notes
Use dark or white chocolate chips for variation.Add espresso powder to enhance chocolate flavor.Fold in toasted chopped nuts for crunch.Drizzle with melted chocolate for decoration.Add peppermint extract for a festive twist.Store in an airtight container at room temperature for up to 1 week.Re-crisp in a 250°F oven for 5–10 minutes if needed.
