Chocolate Chip Meringue Cookies

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.

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. 

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.

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. 🙂 

What do I need to make Meringue Cookies? 

1 spray(s) cooking spray

1 teaspoon all-purpose flour

4 large egg white(s)

1 cup(s) sugar

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

½ teaspoon vanilla extract

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 

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 

Other Cookie Recipes 

Cherry Shortbread Cookies 

Red Velvet Crinkle Cookies 

Cranberry Bliss Bars

Don't know if this is exactly how it's supposed to look, but it turned out.

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