Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Chip Meringue Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 48 reviews

  • Author: Sara
  • Total Time: 2 hours 10 minutes
  • Yield: 18 servings
  • Diet: Vegetarian

Description

Delight in these light and airy Chocolate Chip Meringue Cookies, perfectly crisp on the outside with a soft, melt-in-your-mouth interior. Made from whipped egg whites, sugar, and studded with semisweet chocolate chips, these delicate cookies are baked low and slow to achieve the perfect texture. Ideal for a sweet treat or elegant dessert, they are simple to prepare and sure to impress.

Ingredients

For the Meringue:

  • 3 large egg whites, at room temperature
  • 1/8 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 3/4 cup sugar
  • 1/4 teaspoon vanilla extract
  • 3/4 cup semisweet chocolate chips

Instructions

  1. Preheat the Oven and Prepare Pans: Set two racks in the center of your oven and preheat to 250°F (120°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Whip the Egg Whites: 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 until frothy and forming soft peaks, about 45 seconds. This step aerates the egg whites for volume and stability.
  3. Add Sugar Gradually: Continue beating on medium-high speed, slowly adding the sugar over around 2 minutes. Beat for an additional 4 to 5 minutes until the mixture becomes glossy and stiff, similar in texture to shaving cream. This ensures a stable meringue that will hold shape during baking.
  4. Incorporate Vanilla and Chocolate Chips: Mix in the vanilla extract. Reserve 3 tablespoons of chocolate chips and fold the remaining into the meringue gently with a rubber spatula, maintaining airiness.
  5. Shape the Meringues: Using two soup spoons, dollop 1½-inch (4-cm) mounds of meringue onto the prepared baking sheets, spacing them 2 inches (5 cm) apart. Press the reserved chocolate chips slightly onto the top of each mound for decoration and added chocolate bursts.
  6. Bake and Cool: Bake for 30 minutes at 250°F (120°C). Then turn off the oven and leave the meringues inside to cool for an additional 30 minutes, allowing them to dry out gently. Finally, transfer the baking sheets to the countertop and let the cookies finish cooling for about 1 hour until the chocolate chips are firm and the cookies are crisp.
  7. Serve and Store: Enjoy these cookies fresh the same day for the best texture. Leftovers can be kept in an airtight container for several days but handle carefully as the cookies are fragile and prone to breaking if stacked.

Notes

  • Room temperature egg whites whip better and create more volume.
  • Adding sugar slowly helps stabilize the meringue, avoiding graininess.
  • Meringues are sensitive to humidity; on wet days, drying time may be longer.
  • Store cookies in a dry airtight container to preserve their crispness.
  • Use parchment or silicone mats to prevent sticking and ease cleanup.
  • When folding in chocolate chips, do so gently to maintain the meringue’s fluffiness.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes baking + 30 minutes cooling in oven + 1 hour cooling on countertop
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/chocolate-chip-meringue-cookies-recipe/