Store-bought meringue cookies tend to taste dry, like styrofoam, and are often lacking in flavor. These homemade Chocolate Chip Meringue Cookies have a fantastic texture and are packed with high quality chocolate.
To make these cookies, you only need a handful of ingredients, of which you probably have most at home anyway. Egg whites, sugar, salt, high quality chocolate and a little cream of tartar.
This cookie dough, actually it’s not a real cookie dough at all, but as the name already indicates a meringue mixture. Once the mixture forms firm peaks, you can place small dollops on a baking sheet and bake directly. Try them after they have cooled for about 1 hour, then they taste best.
Tools & Equipment
- Large baking sheet
- Parchment paper
- Silicone spatula
- Stand mixer fitted with the whisk attachment
- Wire rack
Baking Time: It depends a lot on your oven and can be anywhere from 60-90 minutes. To check for doneness, remove 1 meringue from the oven, let it cool for a few minutes and then break it open to check the texture. The center should be just slightly moist. If the meringue is not done yet, just continue baking a little longer.
Humidity & Moisture: It is best to bake these cookies on a cool, dry day. Moisture can cause them to become sticky or even melt. Try to serve them soon after baking, as they will have the best texture then.
Chocolate: Always use high quality chocolate, because these meringue cookies are full of chocolate and you will definitely taste the difference.
Ingredients for this Recipe
Step by Step Guide – How to Make Chocolate Chip Meringue Cookies
Preheat the oven to 150°C / 300°F and chop the chocolate. In the bowl of a stand mixer beat the egg whites on low speed. Once they start to look wet and frothy, add cream of tartar and salt and let it dissolve while the mixer is still running on low speed.
With the mixer running on low, slowly add the sugar in a steady stream. After adding 50g of sugar, increase the speed to medium and add the rest of the sugar gradually. Increase to high speed and beat until it is thick, glossy and forms firm peaks. If it’s not there yet, continue beating in 30-second intervals.
When the meringue is firm, place a tiny blob of it on each of the 4 corners of a baking sheet and press the parchment over it. Gently fold the chocolate into the meringue with a silicone spatula.
Spoon dollops of the meringue onto the baking sheet, spacing 2,5cm / 1-inch apart. Shape the meringues until they have ridges all over. Bake for 60-90 minutes until they are hardened on the outside, have cracks and are slightly moist on the inside. Let the meringues cool for 1 hour.
Storage: Meringue cookies taste best the day they are made, but you can store leftovers in an airtight container for a couple of days. Make sure to be careful when stacking the cookies, because they are fragile.
My Summary for Chocolate Chip Meringue Cookies
Taste: These cookies taste sweet and have an intense chocolate flavor.
Texture: They have a crispy outer shell, while on the inside they are slightly softer and a little moist.
Time: You will need about 30 minutes to prepare the dough. Baking takes 60-90 minutes, depending on your oven, and cooling time is about 1 hour. Overall, you will need about 2, 5-3 hours.
More “COOKIE” Recipes
- Caramelized Brown Sugar Cookies
- Digestive Biscuits
- Lace Cookies
- Lemon Crinkle Cookies
- Malted Chocolate Chip Cookies
- 90g (3 large) egg whites
- 0,6g (1/4 teaspoon) cream of tartar
- 3g (1/2 teaspoon) salt
- 200g granulated sugar
- 200g semi-sweet & milk chocolate, chopped
- Preheat the oven to 150°C / 300°F.
- Chop the chocolate.
- In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites on low speed. Once they start to look wet and frothy after about 1 minute, add the cream of tartar and salt and let it dissolve while the mixer is still running on low speed, for about 10 seconds.
- With the mixer running on low, slowly add the sugar in a steady stream while the egg whites are still frothy. Once you have added about 50g of the sugar, increase the speed to medium and add the remaining sugar gradually.
- After you have added all the sugar, increase to high speed and beat until the meringue is thick, glossy and forms firm peaks when you lift the whisk, for about 4 minutes. If it's not there yet, continue beating in 30-second intervals and check again.
- When the meringue is firm, place a tiny blob of it on each of the 4 corners of a large baking sheet and press the parchment paper over it. This will anchor the parchment.
- Gently fold the chocolate into the meringue using a silicone spatula, be careful not to deflate it.
- Spoon 5cm / 2-inch dollops of the meringue onto the baking sheet, spacing 2,5cm / 1-inch apart. Shape the meringues with a spoon until they have ridges all over.
- Bake the meringues on the middle rack for 60-90 minutes until they are hardened on the outside, have cracks and are only slightly moist on the inside.
- Let the meringues cool in a dry place on a wire rack for 1 hour before storing them in a container.