Easy Chocolate Chip Meringue Cookies

5 from 1 review

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.

Easy Chocolate Chip Meringue Cookies

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 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.

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Easy Chocolate Chip Meringue Cookies


  • Author: Melissa Griffiths - Bless this Mess
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 2 hours 15 minutes
  • Yield: 6 dozen 1x

Description

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.


Scale

Ingredients

  • 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

Instructions

  1. Preheat the oven to 225 degrees F., and adjust two racks so that they are in the upper-middle and lower-middle position.
  2. Line two baking sheets with parchment paper, and set aside.
  3. In a small bowl, combine the sugar, cornstarch, and salt, and whisk to combine.
  4. 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.
  5. Increase the mixer speed to medium-high, and whip until the whites are soft and “billowy.”
  6. 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.
  7. Fold in chocolate chips.
  8. 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.
  9. 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.
  10. Keep meringues crispy by storing extras in an airtight container if you live in a humid area.

Notes

  • 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.
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Keywords: easy cookie recipe, cookies, cookie recipe, meringues, chocolate chip

Some other cookie recipes you might enjoy:

This chocolate chip meringue cookie recipe is such a fun and different treat than your typical chocolate chip cookie, but you’ll love these crunchy little bites of chocolatey sweetness!

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Bless This Mess - About Me

I’m Melissa, and I want to help you feed your family wholesome food.

As a hobby farmer and mom of five, I’m all about keeping it simple in the kitchen. I want healthy meals that feed my family well, and then I want to get back to my (messy) life. Let’s work together to find something yummy for your dinner table.

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