I know, it looks like ice cream, but these are Chocolate Chip Meringue Cookies!
When I was a child in Orinda, California, my mother would occasionally drive us to the nearby town of Rheem. There was a candy shop near the theater where I’d always pick up meringue cookies before a movie. I still remember the first bite: a crisp exterior that gave way to a tender, sugary center. Those small pleasures stick with you.
These Chocolate Chip Meringue Cookies are lighter and less crumbly than the ones I remember, yet just as delightful. I made two variations: a classic vanilla meringue and a chocolate meringue, both studded with chocolate chips. You can make either version or both—the contrast looks lovely on a dessert platter and adds variety for guests.
If you need naturally gluten- and dairy-free desserts, these meringues are perfect: no flour, no milk—just egg whites, sugar, and a touch of cream of tartar to stabilize the foam. Cream of tartar is inexpensive, has a long shelf life, and is the most reliable way to help egg whites hold their structure; there really isn’t a substitute that performs as consistently in meringues.
Chocolate Chip Meringues studded with chocolate chips!
Meringues are surprisingly simple once you understand the basics. They are airy puffs of sugar and egg white that dry out until crisp without browning. The key is low and slow baking: a low oven temperature for an extended time, followed by cooling in the switched-off oven to finish drying. This gentle approach keeps the meringues white and crack-free.
For the classic, bakery-style shapes, pipe the whipped egg whites using a pastry bag fitted with a round or star tip onto parchment paper. Piping gives perfectly formed, uniform cookies. If you prefer a rustic look, drop spoonfuls or use a small ice cream scoop for consistent sizes.
Who wants a cookie?
These are on the sweet side, which makes them an excellent match for coffee or tea. If you prefer a less sweet cookie, reduce the sugar slightly and opt for bittersweet chocolate chips instead of semisweet. For a more traditional, subtler flavor, use fewer chips—half the amount still delivers delightful chocolate notes without overwhelming the meringue.
These meringues make a great holiday addition. Divide the batter into bowls and tint portions with gel or paste food coloring to create brightly colored cookies for seasonal platters. They travel well once fully dried and can be packed for gift boxes or cookie exchanges.
Jane’s Tips and Hints:
Avoid making meringues on humid days. Excess moisture in the air can prevent them from drying properly. Choose dry, sunny days for best results with meringues and caramels, both of which require low-humidity conditions to set and crisp correctly.
Gluten-Free Tips:
These cookies are naturally gluten-free and dairy-free, making them suitable for many dietary needs.
Kitchen Skill: Best Way to Separate Eggs
The easiest and safest way to separate egg whites from yolks is to use your hands rather than the shells. Shell edges can nick yolks and contaminate the whites. Set up two bowls—one for whites and one for yolks. Crack an egg into one bowl, then pour the contents into your slightly cupped hand over the whites bowl. Let the whites slip through your fingers while holding the yolk, and transfer the yolk to the second bowl. Repeat with remaining eggs.
- 5 egg whites, at room temperature (or submerge whole eggs in warm water for a few minutes)
- 1/4 tsp kosher salt
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
- 1 cup sugar, pulsed in a food processor to create superfine sugar
- 8 oz semisweet or bittersweet chocolate chips
- Preheat oven to 225°F (about 107°C). Line two baking sheets with parchment paper.
- In the bowl of a standing mixer fitted with the whisk attachment, beat the egg whites until foamy. Add the salt, cream of tartar, and vanilla. Beat on medium speed until soft peaks form. Add the sugar gradually, 1 tablespoon at a time, then increase speed to high and beat until the meringue is stiff and glossy, about 1½ minutes more. Continue until you can no longer feel sugar grains.
- Remove the bowl from the mixer and, using a large flexible spatula, gently fold in the chocolate chips until evenly distributed so each cookie has chips.
- Using a spring-loaded ice cream scoop or a spoon, drop dollops of meringue onto the prepared baking sheets about 1 inch apart—approximately 2 tablespoons for small cookies or 1/4 cup for larger ones. Bake until dry and firm to the touch, about 1 to 1½ hours, rotating sheets and swapping rack positions halfway through. Turn off the oven and allow the meringues to cool completely on the baking sheets for another 2 hours to finish drying.
- Chocolate meringue option: Once the sugar is fully incorporated into the egg whites, sift 1/4 cup unsweetened cocoa powder over the meringue and gently fold until no streaks remain. Fold in the chocolate chips and bake as directed above.
- If you want half vanilla and half chocolate, transfer half the meringue to a second bowl, sift 2 tablespoons cocoa over it, fold until homogeneous, then stir in the chips and bake.
- Yield: between 30 and 5 dozen cookies, depending on size.
- Folding technique: When incorporating cocoa powder, use a classic folding motion—cut down through the center to the bottom, spin the spatula to draw mixture up, turn the bowl a quarter turn, and repeat until fully incorporated with no streaks. This ensures even distribution and prevents dense pockets of powder.
Create a New Tradition Today!
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