Chocolate Chip Meringue Cookies
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These light-as-a-cloud, kiss-shaped chocolate chip meringue cookies have a crisp outer shell and marshmallowy-soft interior.
These light-as-a-cloud, kiss-shaped chocolate chip meringue cookies have a crisp outer shell and a marshmallowy-soft interior, reminiscent of the meringue portion of a pavlova. They’re gluten-free and somewhat guilt-free. Yes, I know—sugar and chocolate—but as cookies go, they’re pretty innocent. This recipe comes from one of my mom’s best friends, Kathy Hattendorf, who’s like an aunt to me. Thank you, Aunt Kathy!
“These are absolute perfection. Easy to make and the most delicious merengue cookies!”
What You’ll Need To Make Chocolate Chip Meringues
Step-by-Step Instructions
Begin by combining the egg whites, cream of tartar, and salt in the bowl of an electric mixer fitted with the whisk attachment. Beat until frothy, soft peaks form.
Add the sugar very gradually, beating all the while. It should take about 2 minutes to add it all. Then continue beating for 4 to 5 minutes more, until the meringue is glossy and stiff, with a shaving cream-like consistency.
Add the vanilla and mix well.
Set aside 3 tablespoons of chocolate chips and add the rest to the meringue. Fold with a rubber spatula to combine.
Drop heaping mounds of the meringue onto lined baking sheets and dot with the reserved chocolate chips.
Bake in a 250°F oven for 30 minutes, then turn the oven off and allow the meringues to cool in the oven for 30 minutes more.
Let the cookies continue cooling on the baking sheet on the countertop until the chocolate chips are no longer soft. The cookies are best enjoyed fresh on the day they are made but leftovers can be stored an airtight container for several days. Be careful when stacking the cookies; they are fragile.
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Chocolate Chip Meringue Cookies
These light-as-a-cloud, kiss-shaped chocolate chip meringue cookies have a crisp outer shell and marshmallowy-soft interior.
Ingredients
- 3 large egg whites, at room temperature
- ⅛ teaspoon cream of tartar
- ⅛ teaspoon salt
- ¾ cup sugar
- ¼ teaspoon vanilla extract
- ¾ cup semisweet chocolate chips
Instructions
- Set two racks in the center of the oven and preheat the oven to 250°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites, cream of tartar and salt on medium-high speed (or high speed if using a hand mixer) until the egg whites are frothy, white, and hold a soft peak when the whisk is lifted out of the bowl, about 45 seconds. Continue to beat on medium-high speed, adding the sugar very gradually, taking about 2 minutes to add it all. Beat for 4 to 5 minutes more, until the meringue is glossy and stiff, with a shaving cream-like consistency. Beat in the vanilla extract. Set 3 tablespoons of the chocolate chips aside. Add the remaining chocolate chips to the meringue and fold with a rubber spatula to combine.
- Use two soup spoons to drop 1.5-in mounds of meringue onto the prepared baking sheets about 2 inches apart. Dot the meringues with the reserved chocolate chips, pressing them into the meringue just slightly. Place the meringues in the oven and bake for 30 minutes. Turn the oven off and let the meringues cool in the oven for 30 minutes more. Let the meringues finish cooling on the baking sheets on the countertop for about 1 hour, or until the chocolate chips are no longer soft. The cookies are best enjoyed fresh on the day they are made but leftovers can be stored in an airtight container for several days. Take care when stacking the cookies; they are fragile.
- Note: It's best to make these cookies on a cool, dry day. Humidity may cause them to become sticky.
Nutrition Information
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- Per serving (20 servings)
- Serving size: 1 cookie
- Calories: 63
- Fat: 2 g
- Saturated fat: 1 g
- Carbohydrates: 12 g
- Sugar: 11 g
- Fiber: 0 g
- Protein: 1 g
- Sodium: 24 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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To make the mint green ones how much mint do you add?
Also, are they good without the chocolate chips? Do you have to change anything?
Hi Christine, You could probably just use mint extract in place of the vanilla extract (so 1/4 tsp.). And you can omit the chocolate chips, but I do think they’re better with!
These were, for some reason I don’t understand, so much better than any meringue I’ve made before. Instead of powdery things that explode and make a mess, these are more a cross between meringues, cotton candy, and divinity fudge, and the chocolate chips are like little surprise treats.
These were sooo easy and came out sooo yummy!! Thanks!!
For Passover I used 1/4 teaspoon fresh lemon juice instead of cream of tartar. I believe a vanilla bean can substitute for vanilla extract. The recipe made 30 cookies.
If this is supposed to be kosher for Passover then you would have to omit cream of tarter and possibly the vanilla.
Can you make the white kisses and chewy chocolate cookies ahead of time and freeze?
Hi Elli, They can be frozen but they actually keep for at least a week at room temperature in an air tight container.
Can I substitute truvia for the sugar?
Hi Nicki, I wish I could help but I’ve never worked with sugar substitutes so I can’t say how it would impact the recipe – I’m sorry! I’d love to hear how it turns out if you try it with one!
Always have these on Passover since my hubby can not have his Chocolate Chip cookies.
I will try leaving in the oven like how you make it, made it on low temp for few hours before, yours looks is easier.
Thanks
We’ve been making these for years, but never with overnight baking. Looking forward to trying this way!
Forgotten Kisses? Not by me! Beautiful, delicious and EASY! A joy to present to my mother-in-love who must eat gluten-free!
I made a attempt. Don’t know exactly what I did wrong. I’m leaning towards the 2 year old daughter of mine climbing up my leg and asking mommy whatcha doing every 30 sec. But none the less they came out good enough for me to indulge in. I’ll try again later and even the peppermint idea. even if not oh well I’ll stick to my chocolate cover strawberries lol