Chocolate Chip Meringue Cookies - Recipe Diaries (2024)

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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)
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  • 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

What are the three rules for making a successful meringue? ›

You simply need to follow just a few simple rules and I promise you will have perfectly beaten egg whites in the end:
  1. room temperature whites are KEY! ...
  2. beat the whites low and slow to start! ...
  3. cream of tartar is your meringue “MVP”! ...
  4. add your granulated sugar slowly too!
Jan 19, 2023

Do you need cream of tartar for meringue? ›

The bottom line: For smooth, stiff beaten egg whites that keep their shape, don't skip the cream of tartar. If you don't have cream of tartar, substituting 1/4 teaspoon lemon juice or white vinegar per egg white works almost as well. To avoid meringues that weep, don't skip the cream of tartar...

Why did my meringue cookies turn out chewy? ›

Chewy meringues are the result of two possible situations, under-baking and humidity.

What ruins a 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 add vinegar to 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.

What makes meringues chewy in the middle? ›

Chewiness. The chewiness of the meringues is created by cooking the meringues at a slightly higher temperature for a shorter time, thereby keeping some of the moisture inside. They will also go a slightly milky coffee colour.

What does a pinch of salt do to meringue? ›

First, salt promotes the coagulation of proteins, which means you have to beat the egg whites longer to unwind the bunched up (coagulated) protein strands and stretch them into the thin films that encase air bubbles and create foam.

Do you use whisk or beaters for meringue? ›

When do you use the whisk beater versus the flat beater on a stand mixer? The whisk beater is used to aerate mixtures such as egg whites for a meringue; the spade or flat beater to mix things together. Unless otherwise specified in a recipe, it is generally the flat beater that is meant to be used.

Can you over mix meringue cookies? ›

You can't overbeat meringue – It's true! You can't ruin it by mixing too much, so once all of the sugar is added, be sure that it is glossy and that you have super firm, stiff peaks when you remove the beater from the mixer. Don't be afraid to mix a little longer if it appears too soft.

How to tell when meringues are done? ›

To test if they're done, pick one up; it should feel very light. Tap the bottom; it should feel hollow. Break one open; it should be dry. Taste the broken one while it's still warm; it should melt in your mouth.

Can you leave meringue cookies out overnight? ›

If they're not eaten immediately, before the humidity can get to them, it's basically a disaster. Meringues are meant to be crispy, not squishy.

What are the 3 stages of meringue mixture? ›

There are three stages of meringue stiffness: soft, firm and stiff peaks. As you keep whipping your egg whites, the peaks will transition from soft to firm to stiff.

What are the three methods for making meringue? ›

At the very core, meringue is a sweet dessert topping made from whipped egg whites and sugar, but there are actually three types —Italian Meringue, French Meringue, and Swiss Meringue. Let's break down the differences and similarities.

What are the three basic meringue? ›

There are three basic types of meringue: French, Swiss, and Italian. While they all use egg whites as the primary ingredient, each style has its unique preparation method that affects its texture and taste.

What is the secret to stiff meringue? ›

A small amount of acidic ingredient, such as cream of tartar, acts as a stabilizing agent. A bit of lemon juice or vinegar will also work. Salt decreases egg-white foam stability, so it is not used in hard meringues. Add sugar gradually.

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