Divinity Surprise Cookies
Light, crispy meringue cookies loaded with chocolate chips, made from just egg whites, sugar, and vanilla. Naturally gluten-free and baked low and slow for a melt-in-your-mouth finish.
YIELD
2 dozenPREP
10 minCOOK
30 minREADY
40 minThree ingredients and a little patience are all it takes to make these ethereal chocolate chip meringue cookies.
Whipped egg whites get sweetened with sugar, folded with vanilla and a whole bag of chocolate chips, then baked low and slow until they’re crisp on the outside and slightly chewy in the center.
They’re naturally gluten-free, and that contrast between the airy, shatteringly light meringue and the melty pockets of chocolate is what makes them so irresistible.
Two dozen cookies from one batch.
Pro Tips
- Make sure your egg whites are at room temperature and your bowl is completely clean and grease-free for the best volume
- Add the sugar gradually while beating so the meringue stays glossy and stiff
- Fold the chocolate chips in gently by hand so you don’t deflate the whipped whites
- Bake on parchment paper and let them cool completely on the paper; peeling them off too early will crack the bottoms
Ingredients
Directions
Beat egg whites until stiff.
Continue beating and gradually add sugar.
Fold in vanilla and chocolate chips. Drop by teaspoonfuls 2 inches apart onto cookie sheet lined with parchment paper.
Bake 30 minutes at 300 degrees.
Cool on parchment paper.
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