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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First time making meringues for me – recipe was easy and results were tasty! A couple tweaks for next time: First, I’ll increase the vanilla to 1 T (although unsure if the additional liquid will be a problem – I’ll find out…). Second, I will play with reducing the second period of 30 minutes in the oven (when you turn off the heat but leave them in). There were a couple chewy meringues, but many of them were entirely dried out – still tasted delicious, but I prefer that chew. Every oven is different, and it seems for mine, that time is too long.
WAY too many chocolate chips. 3/4 cup????? Mine just clogged up the piping bag and then pushed out the tip, and I used MINI chocolate chips!
They said use a soup spoon
Amazing! Thank you for the recipe. A huge hit at the seder!
These were simple to make and excellent! This recipe will get added to my collection of favorites.
Perfect results every time. These remind me of my childhood. My grandmother always made these and I was thrilled to find Jenn’s easy, no fail recipe. And gluten free!
Love this recipe!! I used chocolate chunks and made the cookies a little larger. Delicious!!
I do not like chocolate, could I use flaked coconut instead? I had some with coconut last year and they were delicious. They were chewy on the inside, are these similar in texture?
Thank you.
Hi Mabe, I haven’t tried it, but I think it should work. And yes, these are a bit chew on the inside. Please LMK how they turn out!
Perfect today for a cooking session with our 6 and 9 year old granddaughters who loved the kid’s baking championship on tv. They knew what meringue was and practiced cracking the eggs without mixing any yolks into the white. And GF ingredients mean their other mama can enjoy them!
Hi Jen, it’s a little bit confusing to me. Is it supposed to be chewy when it first comes out of the oven? Even after 30 minutes? Why is it not crunchy as it should be? It is really like a marshmallows😅😅😅
Hi Dwi, The outside of the cookies should be crisp but the insides are supposed to have that marshmallowy soft texture (so it sounds like you didn’t do anything wrong). 🙂
Jenn this is a quick question. Can you double the recipe or is it too much like candy to double? Interested in trying to make these and I will have 6 egg whites to use. Thank you, it looks very yummy!
Hi Linda, You can definitely double this. Enjoy!
When I doubled recipe I found I did not have enough oven room to bake all at one time and had half the batter waiting over an hour to be baked. The batter lost some of lost its consistency over that wait time, was not a firm peak anymore. Cookies were a bit droopier looking but tasted good.
Good to know — thanks for sharing that. So it sounds like it’s not optimal to double these if you only have one oven.
Loved it and did my own twist. I did white choc chips instead. I’m only eleven and am soo bored. This really helped me entertain myself.
Glad you liked them!
Is there a substitute for cream of tartar? I can’t wait to make these, but I cannot get to the store!
Hi Kathy, I believe you can substitute it with an equal amount of white vinegar or lemon juice. Enjoy!
A great substitute is also powdered alum