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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Came out WAY too soft, no crisp in them at all. Deleted this recipe.
Do you think I could add a bit of mint extract and green food coloring without ruining the recipe?
Yep!
What a fun thing to make and eat! Thanks for another crowd pleaser Jen!
Made these for the first time, and my husband, who is ambivalent about meringue generally, said that they were so delicious that they’re competitive with traditional chocolate chip cookies. We both loved that the chips placed on top of the meringues before baking got gooey.
These are absolute perfection. Easy to make and the most delicious merengue cookies!
Hi Jen,
I made these a few years ago but remember it said to leave the cookies in the oven overnight. They came out perfectly, better than other recipes I have tried. Are the results the same with the current instructions? Could you remind me of the previous directions?
We love your French lentil soup as well as the key lime pie. Made the chocolate Pavlova for Passover three years ago and it was a mega hit!
Thanks
Phyllis
Hi Phyllis, so glad you’ve enjoyed the recipes you’ve made! I did change this recipe a few years ago but I think the cookies come out just as nicely. (I thought that it wasn’t necessary to have them sit in the oven overnight and didn’t make any difference in the finished product.) If you’d like to reference the original recipe, scroll down to immediately above the last picture of the cookies and you’ll see a link that you can click to access it. Hope that helps!
Pretty good but way too sweet for our taste. Wondering the recipe works if you added less sugar.
Good recipe and it doesnt take that long😃
Another recipe I’ve used for years, which I now can’t find, was called Nighty Night cookies. I preheat the oven to 375 degrees. After making the meringue chocolate chip cookies, I put the trays in the oven, turn off the temperature, and let them bake overnight. It was always a huge time saver on Christmas Eve.
Yay
Turned out great!