Chocolate Chip Meringue Cookies
photo by Caryn Dalton
- Ready In:
- 1hr 40mins
- Ingredients:
- 7
- Yields:
-
20 cookies
- Serves:
- 10
ingredients
- 4 egg whites, warmed to room temperature in the shell (Just put the eggs in a bowl of lukewarm water while you are prepping other ingredients)
- 1.23 ml salt
- 1.23 ml cream of tartar
- 1.23 ml vanilla extract
- 236.59 ml sugar
- 4.92 ml cocoa powder
- 340.19 g semi-sweet chocolate chips
directions
- Preheat oven to 225 degrees.
- In a medium bowl, beat egg whites, salt, cream of tartar, vanilla and cocoa powder until soft peaks form.
- Gradually add sugar and continue to beat until meringue is stiff and glossy (about 90 seconds more after all sugar has been added). Please note that it is important to beat the whites long enough. The cookies will spread and be thinner rather than lofty (as shown in the pic) if poured on the sheet prematurely. You don't want the whites to break (start to get crumbly and break a part) .that will result in failed meringues but you are going to beat these a long time -- sometimes it takes me 5 minutes or more! A stand mixer sure is a plus here. What we are doing is incorporating air into the egg whites. That is what makes these cookies lofty, big and light in texture!
- Gently fold in the chocolate chips.
- On a parchment-lined baking sheet, drop meringue by the 1/4 cup (I like to use an ice cream scoop with a release).
- For chewy cookies with a slightly crispy outer crust: Bake until dry and slightly crispy on outside about 1 hour. Let cool on baking sheets and then remove to an airtight container with sheets of parchment paper in between layers.
- For crispy more traditional meringues, cook until dry and crispy through about 1 1/2 hours. Let cool on baking sheets. Let cool on baking sheets and then remove to an airtight container with sheets of parchment paper in between layers.
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Reviews
-
First time making meringues - these came out great! I did omit the cocoa powder, and upped the vanilla. I used the mini chips, and they came out very chocolately. Next time, I might try 8 oz. to have a higher proportion of cookie, although my husband did say he liked the fact that it was so chippy. I tried one after about 1 hour, and I liked it, but it was very sticky/chewy on my teeth, so I ended up baking it 1 1/2 hours for crunchy ones. They were a great addition to our Passover sweets. Thanks for the recipe!
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Very good, easy recipe. I only had about 1/4 bag of the mini-chips, so used those, plus some chopped pecans. I would suggest making the cookies smaller than stated in the recipe, 1/4 cup makes huge cookies! I made them this big and it took 2 1/2 hours at 225 degrees F. in the oven to dry them completely. Next time I make this recipe I will make them half the size. Family loved them and I'll definitely make these again!
RECIPE SUBMITTED BY
Caryn Dalton
United States
I've lived in several states, and they have all added a bit of "flavor" to my culinary preferences. I love comfort food and as I've aged, I seek ways to make old favorites more healthy. For me, healthy is defined by what we have learned about gut health over the years. I no longer cook the way I used to, but I still crave those old favorites. It's quite likely that something I posted here more than a decade ago is no longer made in my kitchen, or has been greatly altered to fit our new model. I appreciate it when people take the time to post great recipes because the internet is so much quicker and convenient to use than my stash of cookbooks, cherished as they are. I also appreciate reading reviews that people post, providing they are actually helpful. I just don't understand rudeness, competitiveness and the like and wish people didn't feel the need to inject negative attitudes into all the positive. I feel a site like this one can help many people and it's a great way to collaborate and share treasures in our kitchens. I'm glad to have access and to be a part of the community.