These delicate Meringue Cookies with Chocolate Chips look fancy, but as you’ll see, they are easy enough to make for any occasion.
To make these meringue cookies you will need:
- eggs
- sugar
- cream of tartar
- salt
- vanilla extract
- mini chocolate chips
- mixer with whisk attachment
- baking sheets (or stones)
- parchment paper
- scoop (or 2 spoons)
Watch me make these cookies in the video below:
To begin, you’ll preheat your oven to 250 degrees.
Combine egg whites, cream of tartar, and salt in your mixing bowl. Beat them on high speed until they form soft peaks.
With the mixer going, very, very slowly add sugar to the mixture. This should take about 2 minutes to add all of the sugar.
Mix in some vanilla extract.
Fold in most of the mini chocolate chips, reserving 2-3 tablespoons of them.
Scoop the meringue onto two baking sheets that are lined with parchment paper. The mounds of meringue should be about 2 inches apart. Use a cookie scoop or two spoons to do this.
Carefully top each mound with a few of the reserved chocolate chips, pressing them gently down into the meringue.
Bake in the middle of the oven for 10 minutes.
Leave the baking sheets in the oven and simply turn the oven off, leaving the door closed. Allow the cookies to sit in the hot oven for 30 minutes as it cools.
Remove the baking sheets from the oven and cool on the counter to room temperature until the chocolate chips have firmed back up.
These cookies are very delicate, so they should be served on a platter and not stacked.
Meringue cookies do not store well, they are meant to be eaten the same day. If you do have leftovers, store them in an airtight container and eat them as soon as possible.
Enjoy!
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Chocolate Chip Meringue Cookies
Ingredients
- 3 egg whites, room temperature
- 1/8 teaspoon cream of tartar
- 1/8 teaspoon fine salt
- 3/4 c sugar
- 1/2 teaspoon vanilla extract
- 3/4 c mini chocolate chips, divided use
Instructions
- To begin, preheat your oven to 250 degrees.
- Combine the egg whites, cream of tartar, and salt in your mixing bowl. Beat the eggs on high speed until they form soft peaks.
- With the mixer going, very, very slowly add the sugar to the mixture. This should take about 2 minutes to add all of the sugar.
- Mix in the vanilla extract.
- Fold in most of the mini chocolate chips, reserving 2-3 tablespoons of them.
- Scoop the meringue onto two baking sheets that are lined with parchment paper. The mounds of meringue should be about 2 inches apart. Use a cookie scoop or two spoons to do this.
- Careful top each mound with a few of the reserved chocolate chips, pressing them gently down into the meringue.
- Bake in the middle of the oven for 10 minutes.
- Leave the baking sheets in the oven and simply turn the oven off, leaving the door closed. Allow the cookies to sit in the hot oven for 30 minutes as it cools.
- Remove the baking sheets from the oven and cool on the counter to room temperature until the chocolate chips have firmed back up.
- These cookies are very delicate, so they should be served on a platter and not stacked.
- Meringue cookies do not store well, they are meant to be eaten the same day. If you do have leftovers, store them in an airtight container and eat them as soon as possible.
- Enjoy!
Video
Notes
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Good morning Constance,
My Mama used to make these and I was fascinated by the process. I had hoped to make some last Christmas season but never did. Thanks for sharing❤️katie