Chocolate Chip Meringue Cookies

18 Feb

chocolate chip merengue cookies

I tried to mix healthy and unhealthy for the Superbowl party I attended, so this was my healthy dessert.  These are also pretty easy to whip up, especially if you have a stand mixer.



Take it from me, separating the whites when warm is very tricky! Also, avoid getting any of the yolk into the whites. I’ve heard that it can ‘kill’ your egg whites, but I’ve never had a probably when only a little yolk has gotten in. They may just not fluff up quite as much.

These aren’t like a normal cookie, but they are a nice little snack.  I also made two batches and played around with the amount of sugar in them. I used just over 1/2 cup the first time and 3/4 cup the second time. It’s based on preference and will affect the final texture (soft/hardness) a bit. I have seen recipes that use superfine sugar, but I like the way these taste, so I haven’t felt the need to modify.


4 large egg whites (separate while cold)
1/4 tsp cream of tartar
3/4 c granulated white sugar
2 tsp vanilla
1 c chocolate chips (or any kind of chip)


1) Preheat oven to 300 degrees. Cover two cookie sheets with parchment paper or silpat.

2) Separate the egg whites from the yolks while cool, then let the whites warm up to room temperature. *See Note Above

3) Add the cream of tartar and whip until soft peaks form.

4) Continue beating and add the sugar slowly and then the vanilla. Beat until stiff peaks form. This means that when you pull up your beaters, the peaks you made should stand straight up. Google a couple of images if you’re hesitant or new to beating egg whites.

5) Fold in the chocolate chips with a spatula or wooden spoon.

6) Drop tablespoon size amounts onto the covered cookie sheets. Bake for 35-45 minutes, until they no longer look glossy. Another easy way to test them is to see if they easily pull away from the parchment paper.

7) Cool on wire racks and store at room temperature in an airtight container.


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