Chocolate Chip Meringue Cookies

Why You’ll Love This Recipe

Chocolate Chip Meringue Cookies are light, airy, and melt-in-your-mouth treats with a delightful crunch and just the right amount of sweetness. With mini chocolate chips scattered throughout, these cookies are a perfect balance of crisp meringue and rich chocolate. They’re naturally gluten-free and make a beautiful addition to holiday platters, tea time, or anytime you crave something light yet indulgent.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

eggs whites
granulated sugar
cream of tartar
vanilla extract
salt
mini chocolate chips

directions

Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.

In a clean, dry mixing bowl, beat the egg whites on medium speed until foamy.

Add cream of tartar and salt, then continue beating until soft peaks form.

Gradually add the granulated sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form.

Add vanilla extract and gently fold to incorporate.

Carefully fold in the mini chocolate chips.

Spoon or pipe small mounds of meringue onto the prepared baking sheet.

Bake for 1 hour, then turn off the oven and let the cookies cool inside with the door closed for another hour to fully dry out.

Remove and allow to cool completely before serving.

Servings and timing

This recipe yields approximately 30 cookies.
Preparation time: 15 minutes
Baking time: 1 hour
Cooling time: 1 hour
Total time: 2 hours 15 minutes

Variations

Use peppermint or almond extract for a flavor twist.
Fold in chopped nuts for added crunch.
Add a dusting of cocoa powder before baking for a chocolatey finish.
Swap mini chocolate chips for white or dark chocolate chunks.

storage/reheating

Store Chocolate Chip Meringue Cookies in an airtight container at room temperature for up to 5 days.
Avoid humidity to keep them crisp.
Do not refrigerate. Freezing is not recommended as it may cause them to become sticky or chewy.

FAQs

Why did my meringue collapse?
Overbeating or any trace of yolk or fat can cause the meringue to collapse. Make sure the bowl and beaters are clean.

Can I make these on a humid day?
It’s best to make meringue cookies on a dry day, as humidity can affect their texture.

Do I need to use cream of tartar?
Yes, it helps stabilize the egg whites and achieve stiff peaks.

Can I use regular chocolate chips?
Mini chips work best as they don’t weigh down the meringue, but finely chopped chocolate can be used as a substitute.

Are these cookies gluten-free?
Yes, they are naturally gluten-free.

Can I use a piping bag?
Absolutely—use a star or round tip for a decorative finish.

How do I know when they’re done?
They should feel dry to the touch and easily lift off the parchment paper.

Can I color the meringue?
Yes, a drop of gel food coloring can be added before folding in the chocolate chips.

Why are my cookies sticky?
Humidity or underbaking can cause stickiness—ensure they dry out fully in the oven.

Can I double the recipe?
Yes, just be sure not to overcrowd the baking sheets.

Conclusion

Chocolate Chip Meringue Cookies are an elegant and simple dessert with a satisfying crunch and a burst of chocolate in every bite. Their airy texture and sweet, crisp finish make them a unique treat perfect for any occasion. Give them a try and let their lightness and flavor surprise you!

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