Chocolate Chip Meringue Cookies Recipe on Food52

Serves a Crowd

Chocolate Chip Meringue Cookies

August 20, 2019
4 Ratings
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!
Contest Entries

See what other Food52ers are saying.

  • Ellen Hayes
    Ellen Hayes
  • Kelsey Banfield
    Kelsey Banfield
  • Beth Hartong
    Beth Hartong
  • fourchickens

    8 Reviews

    Beth H. July 26, 2014
    I made these today with egg whites left over from Heidi Swanson's Chickpea Stew (highly recommend). I was curious to see if the recipe "sucks" and if it calls for too much sugar. First, does it suck? No, the recipe is perfect and the cookies turned exactly as expected. I think mine are even prettier than the picture. They are chewy on the outside and soft on the inside. Second, does the recipe call for too much sugar? Really, that's a matter of taste. When I make them again I might cut the sugar back to 3/4 cup. You don't what to cut the sugar too much because egg whites themselves don't offer much in flavor.

    It's a nice recipe. Thank you for sharing it.
    Ellen H. December 22, 2013
    it calls for way too much sugar
    Author Comment
    fourchickens December 23, 2013
    Have you actually made the recipe? I've made it countless times and have had outside recipe testers make it--all with good results.
    Author Comment
    fourchickens December 22, 2013
    Ellen: What about it "sucks"?
    Ellen H. December 22, 2013
    this recipe sucks
    Ellen H. December 22, 2013
    maybe sucks is a little harsh; however, I had to add more egg whites because the sugar to protein ratio is off.
    Author Comment
    fourchickens December 16, 2009
    Ooo, good idea Kelsey! Will try it!
    Kelsey B. December 15, 2009
    I love chocolate chip meringues! Sometimes I add a few drops of peppermint extract to mine so they are mint-chip flavored. :)