Chocolate Chip Meringue Cookies - Recipe Diaries (2024)

Published: · Modified: by Jenna · This post may contain affiliate links · 4 Comments

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Meringue is a whipped mixture of egg whites and sugar and can be used for pie toppings such as lemon meringue pie, baked Alaska, or even these chocolate chip meringue cookies. They look like fluffy clouds and taste amazing.

Chocolate Chip Meringue Cookies - Recipe Diaries (1)
Jump to:
  • Why You Will Like This Recipe
  • Types of Meringue Cookies
  • What do I need to make Meringue Cookies?
  • How to make the Meringue Cookies
  • Tips for Meringue Cookies
  • Chocolate Chip Meringue Cookies

Why You Will Like This Recipe

On a scale of 1 to 10, I’d rate the level of difficulty for meringue cookies to be at least a 7. If you have NEVER made them before. You are going to screw up a couple of times making these cookies until you get it right and that is ok

. That is how I learn from mistakes anyway until I get it right. Meringue cookies and macarons are both on the same level and if you wanted to master macaron cookies, start off with meringue first. Meringue cookies are basically egg whites and sugar whipped until stiff peaks form. Macarons are pretty much the same thing but have almond flour in the cookie and require a few extra steps.

Types of Meringue Cookies

There are 3 types of meringue cookies: French Meringue, Swiss Meringue, and Italian Meringue. These cookies are made using the French Meringue Method which is the method most people are familiar with: beaten egg whites and sugar until stiff peaks form.

Chocolate Chip Meringue Cookies - Recipe Diaries (2)

What do I need to make Meringue Cookies?

  • Cream of tartar is a common ingredient found in many households and kitchens. It is a white, powdery substance that is actually a byproduct of winemaking. Cream of tartar is also known as potassium bitartrate and is often used as a leavening agent in baking. It works by activating baking soda when combined with moisture, such as in a recipe that calls for both cream of tartar and baking soda.
  • Egg whites, also known as albumen, are the clear liquid portion of an egg that surrounds the yolk. They are a low-calorie, high-protein food that is easy to incorporate into a healthy diet.
  • Sugar - Or regular granulated sugar, I do not use sugar substitutes in any of my recipes but if you know the conversions feel free to do so
  • Mini chocolate chips, semi-sweet
  • Vanilla extract - It is made by macerating and soaking vanilla beans in a mixture of water and Vodka. Use a good pure vanilla instead of the imitation vanilla extract.
  • See the recipe card below for a full list of ingredients and measurements.

How to make the Meringue Cookies

Preheat oven to 200ºF.

Coat a large baking sheet with cooking spray; coat with a light dusting of flour and shake off excess.

In a large mixing bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add sugar and beat until stiff, glossy peaks form; gently fold in chocolate and vanilla extract.

Drop mixture by heaping tablespoons onto prepared baking sheet about 1 inch apart, making 24 cookies.

Bake until lightly golden and no longer sticky on the surface, about 1 hour. Turn oven off and let cookies sit in the oven for 1 hour. Transfer cookies to a wire rack to cool completely. Yields 1 cookie per serving.

Tips for Meringue Cookies

A piping bag is a really great tool to use for the meringue. Add the tip to the bottom of the piping bag to make really fancy star-like meringues. These two kitchen tools really aren’t necessary but if you want to have Pinterest or Instagram worthy pictures then definitely use them. 🙂

Make sure your beater and bowl are perfectly clean before making meringue cookies.

Let your egg whites come to room temperature before beating them. All you need to do for this, is let the eggs sit out in a bowl on the counter somewhere in your kitchen.

Gradually add in the sugar when the egg whites are at stiff peaks. Use a tablespoon at a time.


After you’ve mastered the basic meringue cookie you can experiment with adding color or different flavored extracts to your cookies.

What to serve with cookies? Serve this at a party along with appetizers and plenty of Christmas Cookies

If you tried this Chocolate Chip Meringue Cookies any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries

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Chocolate Chip Meringue Cookies - Recipe Diaries (3)

Chocolate Chip Meringue Cookies

5 Stars4 Stars3 Stars2 Stars1 Star

5 from 2 reviews

  • Author: Jenna
  • Total Time: 1 hrs 8 min
  • Yield: 24
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Description

Meringue is a whipped mixture of egg whites and sugar and can be used for pie toppings such as lemon meringue pie, baked Alaska, or even these chocolate chip meringue cookies. They look like fluffy clouds and taste amazing.

Ingredients

1 spray(s) cooking spray

½ teaspoon of cream of tarter

½ teaspoon vanilla extract

4 large cold egg white(s)

1 cup(s) sugar

½ cup(s) mini chocolate chips, semi-sweet

Instructions

Preheat oven to 200ºF.

Coat a large baking sheet with cooking spray; coat with a light dusting of flour and shake off excess.

In a large mixing bowl, beat egg whites, cream of tarter, and vanilla, with an electric mixer until soft peaks form. Gradually add sugar (1 tablespoon at a time) and beat until stiff, glossy peaks form; gently fold in chocolate chips. You can tell when meringue is ready if you take some of the mixture and rub it between your fingers. If you still feel sugar, then they aren't ready yet.

Drop mixture by heaping tablespoons onto prepared baking sheet about 1 inch apart, making 24 cookies.

Bake until lightly golden and no longer sticky on the surface, about 1 hour. Turn oven off and let cookies sit in the oven for 1 hour. Transfer cookies to a wire rack to cool completely. Yields 1 cookie per serving.

Notes

WW points: Blue: 4

  • Prep Time: 8 min
  • Cook Time: 1 hr
  • Category: Medium
  • Method: Mix
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 cookie
  • Calories: 36
  • Sugar: 8g
  • Sodium: 8mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Carbohydrates: 9g
  • Fiber: 0g
  • Protein: 1g
Chocolate Chip Meringue Cookies - Recipe Diaries (2024)

FAQs

How far in advance can meringue cookies be made? ›

You can store meringue cookies in an airtight container for up to two weeks. Meringue cookies make great gifts because they stay fresh for so long.

Do you need cream of tartar for meringues? ›

A small amount of cream of tartar or vinegar can be added to the mixture at the beginning of whipping to help stabilize the foam and make it less likely to collapse. Don't use plastic bowls—they can retain a film of fat from previously mixed or stored items that can deflate the meringue.

Do meringue cookies harden as they cool? ›

Meringues are not supposed to harden completely in the oven. While low heat will dry them out, meringues do not become hard and crisp until they have had a chance to cool for five or ten minutes.

What must be avoided when making meringue? ›

7 Common Mistakes to Avoid When Making Meringue
  1. Adding Sugar Too Quickly.
  2. Skipping Cream of Tartar.
  3. Mixing in a Dirty Bowl.
  4. Using Cold Eggs.
  5. Overbeating the Egg Whites.
  6. Squeezing the Air Out.
  7. Baking at Too Low a Temperature.
Mar 19, 2024

Why do you put vinegar in meringue? ›

Acid. Whether it be vinegar, lemon juice, cream of tartar, or a combination, an acid will greatly improve the structure of meringue. Acid not only helps meringue whip up and aerate more quickly, it also keeps it stable. Without acid, meringue is more likely to collapse either during or after mixing.

Can you leave meringue cookies out overnight? ›

As it draws in moisture, the meringues become sticky and soft instead of dry and crisp. If they're not eaten immediately, before the humidity can get to them, it's basically a disaster.

Can meringue cookies be left out overnight? ›

Cookies made with more perishable ingredients, like ricotta cookies, jam cookies, or meringue cookies, will need cooler temperatures within a few hours of baking. Look to the fridge (or freezer) if they'll be around longer.

What is the most stable meringue for cookies? ›

Italian meringue has a soft and creamy texture that is considered the most stable of the three types. Because it holds its shape so well, you can typically find Italian meringue piped on desserts like baked Alaska or pastries.

How to get meringue to form stiff peaks? ›

Beat to soft peaks on medium-high speed. Gradually add the sugar, a couple of tablespoons at a time, until it has all been incorporated. Continue beating until glossy, stiff peaks form. At this point, you can't overbeat the meringue, so keep beating until you've got those glossy, firm peaks!

How long do you beat egg white until stiff? ›

It can take a while for a meringue to reach stiff peaks and for the sugar to dissolve—about five minutes with a hand mixer. If the sugar has not dissolved (for example, if it tastes gritty), keep beating.

How do I properly beat the egg whites for meringue? ›

In a large clean, grease-free bowl or the bowl of a stand mixer, use the whisk attachement to whip the egg whites on low speed until foamy bubbles appear at the top. Add the vanilla bean paste and vinegar (or cream of tartar) and continue whipping until really foamy.

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