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
Print Recipe

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 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 do you keep meringue cookies from getting soft? ›

Meringue cookies can be frozen in an airtight container and layered with parchment paper for up to 3 months. Allow them to thaw at room temperature. Storing meringue cookies in the refrigerator will cause them to become very soft and sticky.

Why did my meringue cookies turn out chewy? ›

Keep the cookies away from excess heat or moisture, as it will cause them to become chewy.

What is the difference between hard and soft meringue cookies? ›

Types: Hard and soft. Hard meringue is made with a higher sugar content and baked for a long time period at a low temperature. Soft meringue is often used to ice tarts (i.e.lemon meringue tart), cakes or in desserts (i.e. floating islands).

Does cream of tartar stabilize meringue? ›

While sugar helps stabilize those whipped egg whites as you beat more air into it, there's still a risk of collapse. Cream of tartar is an added safeguard; it gives more stability to that foam structure, therefore setting up your meringue for success.

Can you overmix meringue cookies? ›

Moisture: Excess moisture, whether from high humidity during baking or improper storage after baking, can lead to a chewy texture. 3. Overmixing: Overmixing the egg whites can cause the proteins to break down, resulting in a denser, chewier texture rather than a light and airy consistency meringue.

Can you leave meringue cookies out overnight? ›

Made primarily of sugar and egg whites, meringues are hydroscopic. This means that they absorb moisture from the air and will start to soften and 'weep' after just a few hours on the counter.

What happens if you over whip meringue? ›

Over whip the egg whites and you risk making them too firm and they will risk losing the moisture that they hold. This will affect your meringue's crispness, as well as making it more likely to collapse or weep beads of sugar. As my meringue guru Gary Mehigan advises: “If you over whip the egg whites you cannot fix it.

How do I make my cookies chewy instead of crunchy? ›

How To Make Cookies Chewy Without Cornstarch
  1. Go heavy on brown sugar. It has more moisture than its granulated counterpart, which means the cookie comes out less crispy. ...
  2. Choose margarine or shortening instead of butter. ...
  3. Use baking powder instead of baking soda. ...
  4. Rest your dough. ...
  5. Shorten baking time.
May 14, 2023

What is the trick to making meringue? ›

How to Make Meringue Successfully
  1. When making meringues, always cook egg whites to avoid salmonella poisoning.
  2. Don't use packaged egg whites to make meringue. ...
  3. Use fresh egg whites. ...
  4. Use eggs at room temperature. ...
  5. Never let any yolk get into the whites.
  6. Don't overbeat egg whites.

What makes meringues chewy in the middle? ›

Chewy meringues, or pavlovas, have cornflour and vinegar added, which helps create that chewy centre. Pavlovas tend to have a slightly higher cooking temperature but shorter baking time.

What is the trick to making soft and chewy cookies? ›

Cornstarch gives the cookies that ultra soft consistency we all love. Plus, it helps keep the cookies beautifully thick. We use the same trick when making shortbread cookies. Egg yolk: Another way to promise a super chewy chocolate chip cookie is to use an extra egg yolk.

Will an extra egg make cookies softer? ›

If you prefer your cookies chewy rather than crispy, adding extra yolks will create a softer and more tender final product, and you can even save the extra whites for another dessert or dish. For best results, Serious Eats recommends adding one extra yolk per whole egg that your cookie recipe calls for.

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.

Which of the following meringues is the most stable? ›

Italian meringue is generally considered to be the most stable of the meringues (which makes it suitable for making frosting too), but also, the most difficult to make of the three meringue types.

How do you make meringues more stable? ›

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.

Which meringue is the least stable prior to baking? ›

French meringue is the least stable of the three meringue types but the lightest and the most airy.

Which meringue lasts the longest? ›

Italian meringue is the most stable meringue with a dense, marshmallow-like texture. It is made by whisking together egg whites and a sugar syrup heated to 235-245°F (113-118°C). The sugar syrup is slowly poured into the egg whites while whisking, resulting in a shiny, voluminous meringue.

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