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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Thank you Jenn, for providing a perfect protocol to be successful at my first attempt at creating meringue cookies. For those who love details, like me, I used speed 7 (of 10) on my 20-year-old Kitchenaid stand mixer for mixing. It took longer than 45 sec for soft peaks to form. After adding the sugar slowly over 2 minutes, another 4 minutes was all it took to get the shaving cream consistency. I then made a point to make exactly 20 puffs, going back and adding extra mix to the blobs. I did switch pans from top to bottom half way through the 30 minute baking time. These were firm on the outside and creamy on the inside, exactly what I was hoping for. Having never made or eaten cookies like these, we were pleasantly surprised. They were just as good the next day. My whole family enjoyed them and can’t wait for me to make more. Thanks again!
I meant to rate it 5 stars. Sorry.
Fabulous! I made these for Passover without the cream of tartar, and they were terrific! Thank you, once again, for making my life easier with your awesome recipes!
I make these every Christmas with one addition – I fold in 4T of crushed candy canes with the chocolate chips.
Is that tablespoon or teaspoon of crushed candy cane?
Can duck eggs be used?
Hi Rebecca, I’ve never used them so I can’t say for sure — I’m sorry!
Hi! I just made these and they are delicious! I thought they were a bit too sweet, can I reduce the sugar or will it change the consistency to much?
Glad you liked them! I think you could get away with reducing the sugar to 2/3 cup. Please LMK how they come out if you try it!
Mine came out sticky
What can I do to fix this ?
HI Carol, Meringues can be impacted by the humidity. Did you by any chance make them when it was humid or rainy out? Also, you could try to put them back in the oven for 10 minutes (at very low heat) to crisp it up a bit.
Thank you for the lovely recipe. Would you recommend any changes to this recipe if I am at high altitude (Colorado)?
Hi Lauren, I don’t have experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share – I’m sorry! You may find these tips helpful though. Hope you enjoy the cookies if you make them!
Absolutely delightful morsels! Succeeded my first attempt, and it was certainly worth searching for the cream of tartar and having to hold the hand mixer at home until my arm ached. Everyone who tried them adored them as well, and I highly recommend them even to beginners.
I have several friends who have Celiac disease and must have gluten-free treats so this recipe has been SO helpful! I’ve made it several times and they are just SUCH good meringues! If you think you don’t like meringues, I think you should make these and then decide. They are a cinch to make. I had a chef house guest and he said he normally doesn’t like meringues but gobbled these up and couldn’t believe how good they were. They are a bit messy – when you bite into them they crumble – but they are ALWAYS a hit with gluten-free and “normal” folks, both! I want to try the other meringues but… just keep sticking with this gem of a recipe!
I made these for the first time for a Passover seder and couldn’t believe how well they came out — particularly because I doubled the recipe and didn’t give myself enough time to let the cookies cool for the amount of time you suggested. I received tons of compliments, including from my brother who asked if I actually made these myself and who helped himself to seconds. Yet another Jenn recipe that works like a charm! I have your cookbook, btw, but I still check your website for holiday suggestions and anything new. Thank you for making your recipes so accessible!
For years I’ve made a similar recipe every Passover. I call them Forgotten Flat Cookies because without cream of tartar which isn’t kosher for Passover, the cookies always fell flat. They didn’t peak. Well today I doubled Jenn’s recipe, and took another review’s tip to add lemon juice in place of of cream of tartar. For the doubled recipe I added 1/4 tsp fresh lemon juice. The cookies peaked! No more flat cookies! My son’s girlfriend, a professional baker, said vinegar will do the same as lemon juice. I also added all the chocolate chips to the mix. Next year will reseerve some to decorate the cookies.
If I double the recipe, will that effect the bake time or temperature I will need? Thanks!
Hi Julie, These are in the oven so long, it shouldn’t make a difference. Enjoy!