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.
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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. Â 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.Â
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.
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 - Â 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 CookiesÂ
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. 🙂Â
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
- Prep Time: 8 min
- Cook Time: 1 hr
- Total Time: 1 hrs 8 min
- Yield: 24
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.Â
Ingredients
1 spray(s) cooking spray
½ teaspoon of cream of tarterÂ
½ teaspoon vanilla extract
4 large cold egg white(s)
1 cup(s) sugar
½ cup(s) mini chocolate chips, semi-sweet
Â
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.Â
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
- 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
Keywords: meringue cookies
Jenna says
Thanks Andrew!
Andrew says
So amazing...I just did these, I didn't use the cream of tartar but wow, did everything else and they turned out better than perfect...so delicious. I had 4 left over egg yolks from some hollandaise I made yesterday so I thought I'd try this. Delicious! I for sure used more vanila, which was great. I want to try these again with a sugar substitite to see if I can make these Keto!
★★★★★
Jenna says
Thanks for the review Carrie!
Carrie says
This recipe is fabulous. I’ve tried several methods over the last few days and this is the best by far. (I baked mine at 225 because my oven is a little low, doubled the vanilla, and dusted the tops with cocoa powder.) Thanks for the wonderful recipe!
★★★★★