Chocolate Chip Meringue Cookies
Submitted by miklara
Crispy meringue cookies loaded with semi-sweet chocolate chips. Low-and-slow baked at 300°F for hours until golden and crunchy. A nostalgic treat that melts in your mouth with chocolatey pockets throughout.
YIELD
12 cookiesPREP
15 minCOOK
25 minREADY
40 minThese Chocolate Chip Meringue Cookies are the perfect blend of crispy, chewy, and chocolatey. Unlike traditional meringues, these have chocolate chips folded in for pockets of richness that contrast beautifully with the light, airy cookie base.
Kitchen Tips
- Make sure your egg whites are at room temperature for maximum volume. Cold whites don’t whip as well.
- Use a clean, dry bowl and whisk - even a drop of fat will prevent the whites from whipping.
- Add cream of tartar to stabilize the meringue. This prevents weeping and gives a smoother texture.
- Bake on parchment paper or a silicone mat for even browning. The grocery bag trick works but can be inconsistent.
- Let cookies cool completely on the pan before removing - they’ll crisp up as they cool.
Variations
- White chocolate: Swap semi-sweet chips for white chocolate chips for a sweeter treat.
- Peppermint: Add ¼ teaspoon peppermint extract to the meringue and use peppermint chips.
- Macadamia nut: Replace chocolate chips with macadamia nuts for a Hawaiian-style meringue.
Ingredients
Directions
Beat egg whites, salt, and cream of tartar until very firm peaks form.
Gradually add sugar and vanilla extract while beating until stiff and glossy.
Fold in chocolate chips gently until evenly distributed.
Drop by teaspoonfuls onto a baking sheet lined with parchment paper.
Bake at 300°F (150°C) for 25-30 minutes until lightly golden.
Cool completely on the baking sheet before removing. Store in an airtight container.
Comments
