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 must be avoided when making 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

What is the trick to making meringue? ›

so what's the secret to making meringue?
  1. room temperature whites are KEY! While eggs are easiest to separate cold, the whites will beat up to their maximum potential at room temperature. ...
  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 meringue cookies harden as they cool? ›

While low heat will dry them out, meringues do not become hard and crisp until they have had a chance to cool for five or ten minutes. 1. Sift 2 tablespoons granulated sugar with confectioners' sugar; set aside.

How do you stabilize meringue cookies? ›

Cream of tartar: Cream of tartar is acidic, and it works to add better stabilization to meringue. The acid can be substituted for lemon juice or vinegar.

What is the enemy of meringue? ›

Fat is meringue's worst enemy. Get a tiny bit of egg yolk in with the whites and you won't get fluffy whipped peaks, you'll get batter. Always whip meringue in clean bowls without the slightest trace of grease.

Is cream of tartar or cornstarch better for meringue? ›

Cornstarch: Cornstarch is an excellent way to foolproof your meringue. Use it to create added fluff and keep your hard-won volume from shrinking. Cream of Tartar: Often added in when making meringues, acidic cream of tartar provides lift and stabilization.

What is the secret ingredient in meringue? ›

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.

Why do you put vinegar in 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.

How long should you whip meringue? ›

Whip for about 10 minutes, checking once the meringue looks thick and glossy. Add the vanilla and salt after about 7 minutes, while the mixer is on. To check it, remove the whisk and turn it upside down: does the meringue droop or hold its shape? Once it holds stiff it is done.

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.

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 your meringue 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 if meringue cookies are done? ›

Your cookies are done when they are crisp to the touch, have not taken on color during the baking, and can easily lift free from the parchment paper. If the meringue does not lift easily from the parchment paper keep baking and check back frequently until it can easily be removed.

What are the 6 tips in making perfect meringue? ›

6 Tips for Perfect Meringue
  1. Don't make meringues when the kitchen is super steamy or the weather is damp and humid.
  2. Egg whites should be perfectly “clean”, without a speck of yolk in them. ...
  3. Egg whites beat to a great volume at room temperature or slightly warm.
Mar 17, 2014

What does cream of tartar do in meringue cookies? ›

Cream of tartar stabilizes the tiny bubbles in the egg whites, by precluding the egg proteins from sticking together. It thus speeds up the egg white whipping process and contributes to a stable, billowy, glossy meringue, perfect for cookies, topping pies, and folding into cake.

What ingredient is added to a common meringue to give it stability? ›

Meringue is made from just two main ingredients: egg whites and sugar. Ingredients such as cream of tartar and lemon juice are also commonly added to increase stability and help the meringue keep its volume.

What are the rules for meringue? ›

Never let any yolk get into the whites. Don't overbeat egg whites. (Overbeaten egg whites will look hard, lumpy or dry). When whipping egg whites, always start your mixer on low medium-low to medium speed.

What can stop meringue from being successful when making? ›

If your meringue mixture is too runny, there could be a few things going wrong.
  1. There was egg yolk in your egg whites. ...
  2. The bowl or whisk is greasy. ...
  3. Sugar added too late. ...
  4. Sugar added too quickly. ...
  5. Mixture overwhisked. ...
  6. Meringue left to sit for too long before baking.
Sep 13, 2022

What interferes with meringue stability? ›

The speed of whisk, length of time whisking, cleanliness of egg (i.e. no yolk), state of the bowl (e.g. needs to be clean and dry) etc.

What ingredients will keep meringue from whipping up? ›

Beat a mixture of thickened cornstarch and water into the egg whites to bind and stabilize the liquid in the meringue (and keep it from seeping out).

References

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