Easy Chocolate Chip Meringue Cookies

5 from 1 vote

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Easy chocolate chip meringue cookies are dainty, light, and crunchy little bites of cookie with just the right amount of mini chocolate chips baked into them.

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I feel like meringue cookies are underrated in the cookie world. Sure, they’re not the most colorful, and they’re certainly not categorized as a chewy or moist cookie. But these easy chocolate chip meringue cookies are adorable and delicious in their own right! I can promise you that. They taste sweet, airy, and crunchy with a flavor reminiscent of marshmallow… Yum!

They are so worth baking A) because they’re so simple and B) because they’re a lighter cookie that still satisfies sweets and chocolate cravings! I mean, win-win, am I right? I could down about 10 of these and feel just fine, and they’re super cute to boot. They’re the perfect dessert after a heavy meal, or to throw on a cookie platter for an event to add a different shape and texture to the plate. Happy baking!

Why You’ll Love This Recipe

  • Delicious Flavor: Classic chocolate chips combined with the light, airy texture of meringue make these a fun and satisfying treat.
  • Texture Contrast: The crispy exterior and chewy interior of these cookies make for a delicious contrast in textures.
  • Gluten-Free Option: Since these cookies are made primarily from egg whites and sugar, they’re naturally gluten-free!


  • Granulated Sugar
  • Cornstarch
  • Salt
  • Egg Whites
  • Vanilla Extract
  • Cream of Tartar
  • Mini Chocolate Chips

See the recipe card below for full information on ingredients and quantities 

How to Make Easy Chocolate Chip Meringue Cookies

Step #1. Preheat the oven and arrange the oven racks. Line baking sheets with parchment and set aside.

Step #3. Use a spoon or piping bag to form meringue kisses on the prepared baking sheets. Bake the cookies for one hour, turn off the heat and let them cool in the oven for another hour. (Adjust if humid.)

Step #2. In a small bowl, whisk together the salt, cornstarch, and sugar. Then, using an electric mixer, whip the egg whites, vanilla, and cream of tartar, until foamy. Turn the speed up to high and beat until billowy then add the sugar mixture and continue beating until it forms stiff peaks. Fold in the chocolate chips.

Step #4. Store the meringues in an airtight container, especially if you live in a humid area.

Recipe FAQs

Why are my meringue cookies chewy?

Sugar actually pulls moisture from the air and into the cookies, so leaving the cookies in the oven for at least an hour (or two, if you live in a humid or rainy climate) is important to get them nice an crisp. If they’re still chewy, bake them for another 10 minutes at 225 degrees F.

Why did my meringue cookies crack?

Meringue cookies are very sensitive to the air — both its humidity and temperature — so make sure you leave them in the turned-off oven after baking for at least an hour. They’ll crack if they cool too quickly, so better safe than sorry… The longer time left in the oven, the better!

How long do meringue cookies last?

Store your completely cool meringue cookies in an airtight container for up to two weeks.

Can I put meringue cookies in the refrigerator?

You can store them in the fridge, as long as they are kept in an airtight container. The way to keep them crispy is not allowing any humidity to hit them.

Can you freeze meringue cookies?

Yes, you can freeze meringue cookies, but when you defrost them, be careful that they don’t absorb any moisture and soften the meringue. Layer them in an airtight container between parchment papers, and freeze for up to a month.

Expert Tips

  • Room temperature egg whites whip up better and faster
  • Make sure your mixing bowl and beaters are completely clean and dry. Any grease or moisture will keep your egg whites from whipping up.
  • When folding in the chocolate chips, use a gentle hand to avoid deflating the meringue. Fold just until the chips are evenly distributed.
  • Try to make the cookies as uniform in size as possible to make sure they bake evenly.
white and chocolate drop meringue cookies in a white bowl
white and chocolate drop meringue cookies in a white bowl
5 from 1 vote

Easy Chocolate Chip Meringue Cookies

Easy chocolate chip meringue cookies are dainty, light, and crunchy little bites of cookie with just the right amount of mini chocolate chips baked into them.
Prep: 15 minutes
Cook: 2 hours
Total: 2 hours 15 minutes
Servings: 72 (Make 6 dozen cookies)


  • 3/4 cup granulated sugar
  • 2 teaspoons cornstarch
  • 1/8 teaspoon salt
  • 4 large egg whites
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 1/2 cup mini chocolate chips
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  • Preheat the oven to 225 degrees F., and adjust two racks so that they are in the upper-middle and lower-middle position.
  • Line two baking sheets with parchment paper, and set aside.
  • In a small bowl, combine the sugar, cornstarch, and salt, and whisk to combine.
  • Whip the egg whites, vanilla, and cream of tartar together with an electric mixer on medium-low speed, until the mixture is foamy, about 1 minute.
  • Increase the mixer speed to medium-high, and whip until the whites are soft and “billowy.”
  • Gradually add the sugar mixture while the mixer is running, and whip until the whites are glossy and form stiff peaks, 1 to 3 minutes.
  • Fold in chocolate chips.
  • Use a spoon or a pastry bag fitted with a plain tip to make 1 1/4-inch wide meringue kisses on the prepared baking sheets, spaced about an inch apart.
  • Bake the meringue cookies for 1 hour. Turn off the oven, and let the meringues sit in the oven for an additional 1 hour (or 2 hours if in humid or rainy conditions). Remove the cookies from the oven, and let them cool before serving, about 10 minutes.
  • Keep meringues crispy by storing extras in an airtight container if you live in a humid area.


  • Be sure that there is NO egg yolk in your whites — even a little will stop your egg whites from whipping up properly.
  • Along that line, make sure your bowl and mixer are free from grease — this will also cause your egg whites not to whip up correctly (egg whites hate fat).
  • This is a great recipe to have on hand for when you have made something that is egg yolk heavy, like pudding or creme brûlée.
  • These cookies are great choice for a dessert or cookie platter because their look and texture are so different from other cookies and because they are gluten free.


Serving: 1 of 72 cookies, Calories: 16kcal, Carbohydrates: 3g, Protein: 0.3g, Fat: 0.3g, Saturated Fat: 0.2g, Trans Fat: 0.002g, Cholesterol: 0.2mg, Sodium: 8mg, Potassium: 5mg, Fiber: 0.03g, Sugar: 3g, Vitamin A: 3IU, Vitamin C: 0.01mg, Calcium: 2mg, Iron: 0.02mg
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  1. Staci Grant says:

    OMGosh! I came here when I saw your sugar cookies on IG and found this one too. My Granny used to make these – she called them “Forgotten Cookies”. I’m so excited to make them for my daughter! THANK YOU for sharing. ❤️❤️❤️

    1. Melissa says:

      I love that so much, Do you have any idea why she called them that? I think it’s so so cute. You are going to love making them!

  2. Sharan says:

    Well.got here from lemon bars. So I am making tomorrow. Hope I can little less than double because of the 7 whites I will have left over.

  3. Jo Thrasher • Jo Eats says:

    5 stars
    I never knew you could freeze these! Game changer.

  4. David @ Spiced says:

    I totally agree that meringue cookies are underrated! What a fun twist to add chocolate chips to these. I know these cookies wouldn’t be safe in our house!