Serves a Crowd

Chocolate Chip Meringue Cookies

December 14, 2009
Author Notes

This is one of my go-to holiday cookie recipes. It's so easy, which makes it perfect for the holidays because they don't require much fussing. You can whip them up in a short time and bring them to any last minute parties. And they are surprising to the eater--the delicate crunchy exterior leads to a chewy interior filled with chocolate chips (and nuts, if used). —fourchickens

  • Makes 3.5 dozen
  • 3 egg whites, large or extra large
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 1 cup granulated sugar
  • 1 cup chocolate chips, regular or mini-sized
  • 1 cup toasted pecans, chopped (optional)
In This Recipe
  1. Preheat oven to 300 degrees
  2. Line cookie sheets with parchment paper
  3. In a large bowl, using a mixer, beat egg whites until foamy
  4. Add cream of tartar, beat.
  5. Add vanilla extract, continue to beat until soft peaks are formed.
  6. Sprinkle in granulated sugar, a little at a time.
  7. Beat until stiff peaks are formed and mixture is shiny.
  8. Fold in chocolate chips (and nuts, if using).
  9. Drop by heaping teaspoonfuls onto parchment-lined cookie sheets, leaving 1 1/2 inches between each.
  10. Bake at 300 degrees for about 20 minutes for chewier cookies or for about 25 minutes for more crunchy cookies.
  11. After removing from oven, transfer to a wire rack to cool completely. Cookies will get more crunchy as they cool.
  12. Store in an airtight container.
  13. Enjoy!
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