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Chocolate chip meringues recipe

Chocolate chip meringues recipe

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  • Recipes
  • Dish type
  • Dessert
  • Meringue
  • Chocolate meringue

Easy to make and easy to eat!

23 people made this

IngredientsMakes: 24 mini meringues

  • 2 egg whites
  • 150g (5oz) caster sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 200g (7oz) mini chocolate chips

MethodPrep:15min ›Cook:3hr ›Ready in:3hr15min

  1. Preheat oven to 180 degrees C (gas mark 4). Line 2 baking trays with foil.
  2. With an electric beater, beat egg whites until peaks form. Add sugar into the egg whites, 1 teaspoon at a time. Gently stir in vanilla and salt, beat until the egg white are stiff and shiny. Fold in chocolate chips.
  3. Drop mixture by teaspoon onto the trays. Turn off the oven, place the meringues inside the oven and leave them for a few hours or overnight. When you remember to look for them, they'll be ready to eat!

Watch how!

Watch our How to make meringues video for a foolproof, step-by-step guide to making perfect meringues!

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Reviews & ratingsAverage global rating:(24)

Reviews in English (23)

I followed it exactly and it tasted good but it was a stodgy mess. I put it in in individual teaspoons but they all ran in together. The top hardened slightly but the bottom remained runny. Not sure what went wrong.-13 Oct 2013


I've made other meringue recipes successfully, but these were chewy and seemed undercooked (although I left them in the oven overnight). They were not crisp nor light and airy. I felt there were too many chips in them also. I was disappointed.-27 Jan 2002

by LYNN K.

These were too salty, too sweet, and too chewy. They never dried out. And.... putting them into a turn-off 350 over browned them.-05 Nov 2002

    • 2 large egg whites
    • ¼ tsp cream of tartar
    • 2/3 cup sugar
    • ¼ tsp almond extract
    • 1 cup finely chopped semisweet chocolate (6oz.) or miniature semisweet chocolate chips
    1. 1. In a bowl, with an electric mixer (filled with whisk attachment) on high speed, beat egg whites and cream of tartar until thick and foamy. Gradually add sugar and continue to beat until mixture holds stiff, shiny peaks. With a spatula, fold in almond extract and chopped chocolate. 2. Spoon meringue in 2 inch wide mounds, about 1 inch apart, onto cooking parchment lined or butted and floured12 by 15 inch baking sheets. 3. Bake meringues in a 275 oven until dry and firm to touch on the outside and almost dry inside (Break one open and test), 30 - 35 minutes switch pan positions halfway through baking. Let cool for 5 minutes on sheets, then slide a spatula underneath meringues and transfer to racks to cool completely.

    Mocha Chip Meringues

    Like snowflakes, each of these meringues is light, airy and unique there's no need to make them look perfect or all the same. The recipe can easily be halved or doubled.

    One of the best ways to separate the eggs is Julia Child’s method of letting the whites drip through your slightly parted fingers, leaving the yolk intact for other jobs. To make sure there’s no yolk at all in your whites (so they will beat up light and fluffy), separate each egg over a small bowl and add the whites one by one to the larger bowl where they will be beaten. It’s easiest to separate cold eggs, but then let the whites sit for at least an hour to warm up a bit so they will beat better.

    In testing, we liked using mini chocolate chips for these meringues, but regular-size ones will work as well.

    To read the accompanying story, see: Why we need eggs at Passover.

    Make Ahead: The meringues can be stored in an airtight container at room temperature for up to 4 days.


    When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.


    Preheat the oven to 300 degrees. Line a baking sheet (or two) with parchment paper, then grease the paper with cooking oil spray.

    Pulse the cocoa and espresso powders in a blender or food processor several times to create a powdery mixture.

    Combine the egg whites and salt in the bowl of a stand mixer or handheld electric mixer, beat on low speed until frothy, then on medium-high speed until soft peaks form. Gradually add the sugar, about a tablespoon at a time, continuing to beat until stiff peaks form, and the mixture is thick and glossy. This process should take 8 to 10 minutes. Stop to scrape down the bowl a few times as you work.

    Sprinkle the cocoa-coffee mixture over the egg mixture beat on low speed until well incorporated. Increase the speed to high beat for about 15 seconds. Gently fold in the mini chocolate chips by hand, until just blended.

    Use two spoons (tableware) to deposit a total of 24 dollops of the meringue mixture onto the baking sheet they do not need to look perfect and can be just 1 inch apart. Bake (middle rack) for 50 minutes, until crisped and set. Let cool completely before serving or storing.

    Chocolate Chip Meringue Cookies

    Our family always used to make these growing up, and I just love the alternative they provide to a standard chocolate chip cookie! They’re wonderfully light and airy and vanilla-y, and have the classic melt-in-your-mouth delightfulness of meringues.


    • 4 whole Egg Whites
    • ¼ teaspoons Salt
    • ¼ teaspoons Cream Of Tartar
    • 1 Tablespoon Vanilla Extract
    • 1-½ cup Sugar
    • 1-½ cup Mini Chocolate Chips


    Beat egg whites, salt, cream of tartar and vanilla until soft peaks form. Slowly add sugar and beat until stiff peaks form about 5 minutes. Gently fold in chocolate chips.

    Prepare cookie sheet (either with grease, or parchment paper, or aluminum foil). Drop by heaping teaspoon-fulls onto cookie sheet. Bake at 300 degrees for 25-30 minutes. Undersides of cookies should be lightly tanned.

    ***In case you’ve never worked with egg whites and “soft” and “stiff peaks” before, don’t be intimidated! It’s a piece of cake (or…mmm…cookie).

    The way to test for those stages to just take some sort of spoon (or your mixing beater) and dip it into the batter and lift straight up. If the peaks curve down slightly when the spoon is lifted, you have “soft peaks”. If they stand straight up and don’t move, congrats — you have “stiff peaks”.

    Chocolate Chip Meringue Cookies Recipe (GF)

    I know, it looks like ice cream, but these are Chocolate Chip Meringue Cookies!

    When I was a little girl growing up in Orinda, California, my mother used to drive us occasionally to a neighboring town called Rheem. Near the movie theater there was a candy store where I would always get meringue cookies before we would go see the show. I can still remember biting into each one, feeling my teeth sinking through the crunchy exterior and easing into the sugary center. Ahhh, the memories of some moments will never fade!

    Today’s cookies are a far cry from the dry and crumbly version I grew up eating, but just as sweet and lovely. I made two versions today, a vanilla meringue and a chocolate meringue, both with chocolate chips. You don’t have to make both versions, but they are delicious and make your plate look much more interesting!

    If you are looking for naturally gluten and dairy-free desserts, these are perfect for you! There is no flour or milk required, just egg whites and sugar plus a touch of crème of tartar for stabilization. If you don’t have crème of tartar already, make sure you buy some. There is no substitute that will work as well. It has a really long shelf life and is needed with any meringues that you make, so it is a good investment for future baking.

    Chocolate Chip Meringues studded with chocolate chips!

    Meringues may be the easiest cookies to make, although most people never attempt them. They are ethereal puffs of pure sugar that somehow becomes hard and crunchy without browning. That scares a lot of bakers but it shouldn’t. Just like good barbecued meats, the secret is low and slow. Put them in a low oven and walk away, then turn it off and walk away again.

    If you want the beautiful shapes that you usually see when buying meringues at the store or bakery, put the whipped egg whites into a piping bag fitted with a round or star tip and pipe onto parchment sheets. They will be perfectly formed and equal in size, just like the pros make!

    I have to warn you, these are some of the sweetest cookies I’ve ever made, which makes them the perfect accompaniment to tea or coffee. If you want them less sweet, you can cut back slightly on the sugar and use a bittersweet chocolate instead of semisweet. Also, if you want a more traditional flavor you could cut back the amount of chocolate chips by half. I know, blasphemy for all you chocoholics out there, but it is an option.

    If you are starting to put together your baking list for the holidays, add these gems to the selection. Divide the mixture into separate bowls and stir in a little paste food coloring into each one to make bright spots of color on your holiday dessert platters.

    Jane’s Tips and Hints:

    Never attempt to make meringues or caramels on really humid days. The extra moisture in the air may keep the meringues from drying completely and caramelization is nearly impossible. Look for dry sunny days when you are making either of these treats.

    Gluten-Free Tips:

    These cookies are naturally gluten-free and dairy-free!

    Kitchen Skill: Best Way to Separate Eggs

    The safest and easiest way to separate egg whites from the yolks is to use your hands. Traditionally we were taught to use the shells, but the sharp edges can nick the yolks and puncture them.

    Set up two bowls, one for the whites and one for the yolks. Working over one bowl, crack the egg and open it, allowing the whites to fall into the bowl. Pour the yolk and remaining whites into the palm of your hand keeping your fingers slightly separated. Very gently transfer the yolk from one hand to the other until all the whites have fallen through your fingers. Drop the yolk into the second bowl. Repeat with remaining eggs.

    Mom’s chocolate chip meringues

    It only took us over a year, but Alex and I finally had dinner at Tia Pol, a closet-sized gem of a tapas restaurant on 10th Avenue on Saturday night. We live so close, it’s embarrassing that we hadn’t eaten there yet, but the thing with the proximity is that every time we’ve popped our heads in, taken note of the mob of people crushed against the entryway and the “at least an hour and a half” wait, we’ve rationalized that we’ll go another time — later. Well, six months had passed since our last “later,” when on Saturday, so we decided arriving at the criminally early hour of 6 p.m. would outsmart the crowds. The laugh was still on us but the 45 minutes were well worth the wait, the tight space not claustrophobic but cozy on a freezing night as we snugged into a row of coats while drinking our first then second (mon dieu!) glass of their delicious sangria. At the bar, we couldn’t resist trying one of almost everything — marcona almonds, potatoes with aioli and hot paprika, ham-wrapped artichoke hearts with manchego cheese, deep-fried spicy chickpeas and thick, fork-tender white asparagus stalks again with that blessed aioli.

    By last night, it had been a whole two days since our last dose of aioli and we needed a fix. Alex grabbed some white asparagus, red potatoes and salad greens on his way home and I began mincing garlic for the sauce. Oh, how easy dinner will be, I thought… And now you see where this is going. The first aioli started out splendidly, but at some point near the end, when you start drizzling the olive oil more confidently, it split and if there’s one thing that’s impossible to fix, it’s a broken mayonnaise. Frustrated as hell, I didn’t want to associate mayonnaise-making with failure and unhappiness, and forced myself to make another, this time in the food processor. I’ve seen Emeril make his in there often (say whatever you want about the man he always makes his mayo from scratch), and hey, isn’t that what the little drip-spout is for? This batch not only didn’t break, it didn’t come together at all. Four egg yolks, two CUPS of good olive oil, twelve cloves of garlic and any remaining joy I’d had toward cooking that night went right in the trash. I was ready to write the evening off completely — never happened, nobody needs to know, let’s not dwell on these failures, okay? — but I still had those four egg whites and I got clingy, unable to part with another ingredient.

    Growing up, we only did one thing and one thing only with leftover egg whites: we made mom’s chocolate chip meringue cookies. They’re absurdly easy to make, have a wonderfully high chip-to-cookie ratio and so few ingredients, you can count them on one hand and one toe. They look deceivingly plush it’s only when you reach for them that you realize that they’re lighter than air and if you gently tap your nail against their exterior, it sounds like a ping-pong ball. They taste like marshmallows when just out of the oven but the next day, they actually dissolve in your mouth, leaving you with little bits of nuts and chocolate chips to ponder. Really, I dare you not to love them, to make them once and not immediately tuck them into your permanent repertoire, or to ever be able to throw away an unused egg white again.

    Frankly, if you’re looking for a little “oh, you shouldn’t have!” for your office, honey or office honey on Wednesday, I can’t imagine a more impressive reward for you five minutes of cooking labor. They’re light and crisp enough that you shouldn’t feel too weighted to do anything besides take a nap after dessert. If you’re still searching for that romantic homemade dinner or dessert, and meringues are not your bag, here are a few more things I can’t get enough of:

    However, if you’re like me and nothing screams romance like a meal that doesn’t make you feel like Pudgy the Whale when you’re done, some lighter notes:

    When it comes to dessert, I wouldn’t know where to start, but rest assured, there are plenty of chocolate and non-chocolate edibles in the Recipe Index.

    Mom’s Chocolate Chip Meringue Cookies

    2 egg whites, room temperature
    1/4 teaspoon salt
    1/8 teaspoon cream of tartar
    1 teaspoon vanilla
    3/4 cup regular or superfine sugar (I use a bit less — 1/2 cup — they’re plenty sweet)
    6 ounces chocolate chips, miniature chips or finely diced semi or bittersweet chocolate
    1/4 cup chopped pecans or walnuts, toasted first is even tastier

    Beat egg whites until foamy. Add salt, cream of tartar and vanilla, and beat mixture again until it holds soft peaks. Add the sugar, gradually, beating the batter until it is stiff. Fold in the nuts and chocolate chips. Spoon batter onto parchment paper-lined baking sheets. Bake for 25 minutes. Undersides of cookies should be golden or lightly tanned.

    Note: There are two approaches to baking meringues. This shorter cooking time at a higher temperature yields a cookie with a crackly, crumbly exterior and an almost hollow center. A more traditional approach is a longer baking time, 200 degrees for 1.5 to 2 hours. Take the longer-baked version out when they are slightly golden and firm to the touch. They will be more soft and fluffy, like miniature pavlovas.

    Chocolate Chip Meringue Bars

    I can’t go very long without making a goodie from Esther Brody’s 500 Best Cookies, Bars, and Squares. You can do a search on my site for her name and you’ll see a ton of terrific recipes I’ve made from this book.

    These Chocolate Chip Meringue Bars (she calls them Squares) are no exception. Terrific!

    These bars are basically a thick cookie dough base that’s generously sprinkled with chocolate chips, then finished with a crispy, chewy, brown sugar meringue.

    You probably have all of the ingredients on hand for these bars. They’re very basic and the meringue on top really makes them a different treat.

    Take these with you to a party, family gathering or potluck. They’re unique and quite tasty. I love the crispy, chewy meringue on top.

    I halved the recipe for these Chocolate Chip Meringue Bars because we really don’t need a 13࡯ inch pan full of them waiting for us to sneak one every time we walk into the kitchen.

    Just a tip: Be sure and get the piece right in the middle of the pan – it’s the perfect combination of all of the ingredients!

    And no, my husband doesn’t appreciate me cutting the middle piece out of bars and sheet cakes. Life’s short…

    The necessary ingredients for these chocolate caramel Twix

    Chocolate biscuits : I used cookies found in the breakfast section, but you can absolutely use other cookies of this type (slightly cocoa).

    Caramel mousse with salted butter : in this recipe they are chopped to incorporate them into the preparation.

    Soft butter : it will allow a good hold of the preparation while cooling.

    Sweetened condensed milk : you can use the classic or lactose-free version as it now exists. It is used to provide a binder to this recipe.

    Milk chocolate : opt for pastry milk chocolate. It is used to make the top layer.

    Oil : it doesn't take much, it is used to thin the chocolate for a very smooth finish.

    Chocolate Dipped Meringue Cookies

    Chocolate Dipped Meringue Cookies take a little spin on a cookie that is good any time of year. Whether it is summer, winter, or for a holiday, these cookies can be customized and are fitting for any occasion. Their crunchy texture and light airiness are sure to please any crowd. Dipped in chocolate, these meringue cookies have a little extra dose of YUM!

    I recently asked the members of my Facebook group what they would like to see on Life Run Sweet. One of the suggestions was Meringues. Having never made meringues before, but having a failed attempt at whipping egg whites for another dessert, I was up for the challenge of trying something new and different.

    To my surprise, they were relatively easy to make, although can be a bit temperamental. The first step in making Meringue Cookies is to whip up egg whites. You’ll want your eggs to be room temperature, make sure no yolk slips its way into your bowl, and to make sure your bowl is completely clean and dry before whipping the egg whites.

    When beating your egg whites, cream of tartar, and salt, your mixer should be set to a low speed. I used the whisk attachment of a stand mixer. (It’s no secret how much I adore my stand mixer) I’ve never tried beating egg whites with a hand mixer, but I would imagine that you can use one. You want to beat your egg white mixture until it starts to become foamy and look ‘bubbly’. After your egg whites look foamy, increase your mixer speed to high.

    Next, you’ll be adding your sugar little bits at a time. I took a couple of heaping spoonfuls and let the mixer beat the crap out of it for a good 15 seconds after each addition. Keep adding your sugar in small increments at a time until you’ve mixed in your entire cup. At this point, your meringue mixture should be thick and stiff peaks should have formed.

    This is how your meringue mixture should look once the sugar is added.

    When I stirred in the extract, I used my mixer for just a few seconds until it was incorporated throughout. You can also mix it in with a spoon if you prefer. I used vanilla extract, but feel free to use any flavoring that you want. I’d imagine orange, almond, or peppermint would be pretty tasty in meringues!

    At this point, you can either leave your meringues white or add a little color. I chose to gently fold in some red food coloring so that when piped out, some areas were a darker pink and other areas were lighter. You can go for a more bold color, or even split the meringue batter and do multiple colors. This is your chance to have a little fun. A little bit of color goes a long way. I only used 5 drops in the entire bowl to get the look I was going for.

    For your piping bag, you can get a roll of large disposable piping bags or get a large reusable cloth bag. As for the tip, I used the large star tip. If using the disposable bags, cut the tip of the bag off until your star tip can fit through the hole, but can still rest snugly within it without popping out. ( Trust me, I’ve cut a hold or two too big while decorating a cake and ended up with a tip blowing out of the hole and into the cake. Cuss words followed.)

    The meringues won’t spread, so you can pipe them out fairly close together on your baking sheet. You can pipe out and pull up, or do a little swirl motion with your hand. Each cookie should be about an inch to an inch and a half in diameter, and an inch tall.

    Now it’s time for the baking! This is the longest step, and the waiting is so difficult! The initial baking takes an hour at a low oven temperature. After that first hour, turn your oven off and leave them in your oven for another hour and a half. Do not open your oven door to ensure the heat does not escape the oven during this step. The good news is, once you do take your meringue cookies out of the oven, they will cool completely fairly quickly.

    Of course, before dipping them in chocolate, I had to sample one. On their own, they are crunchy, melt in your mouth goodness! The chocolate just takes them to a whole other level.

    Chocolate Dipped Meringue Cookies are everything they sound like. I mean, how can you go wrong with chocolate? Chocolate Dipped Meringue Cookies are so versatile and easy to customize and are just an all-around good dessert no matter what the occasion or time of year!

    If you like Chocolate Dipped Meringue Cookies, and are looking for another cookie to bake, try out Chocolate Chip Pecan Cookies


    Disclosure: Some of the links below are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.

    LARGE DISPOSABLE PIPING BAGS – If you do a lot of decorating, getting a roll of piping bags is a great investment. I got a box of 100 large bags 8 years ago and am just now running out. They have served me well in my years of decorating and piping.
    LARGE REUSABLE PIPING BAG – If you don’t do a lot of decorating, getting a reusable piping bag may be the route for you. You can easily clean it after each use and let it dry.
    LARGE STAR TIP – To get the star-like look, this is the tip you want. This large star tip has served me well many times, from decorating cakes to making different cookies. It’s a small investment that has served its purpose well.
    LARGE BAKING SHEET – This baking sheet should fit all 80 cookies at once if you space them close enough together. It can also bake up more of any other cookie at once, meaning fewer batches that go in the oven.

    Chocolate chip meringues recipe - Recipes

    I don't post here too often but I ran across this recipe the other week and had to share it. It's so easy and quick. Wonderful for a light treat when you are craving something sweet!

    2 eggs whites
    1/4 tsp. salt
    2/3 cup white sugar
    1/8 tsp. cream of tartar
    1 cup miniature chocolate chips (you can add less if desired)

    Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or generously grease.

    Beat the egg whites and salt with an electric mixer until soft peaks form.

    As the mixer is running, add the sugar slowly, a few tablespoons at a time. Stir to blend then add the cream of tartar. Gently fold in the chocolate chips using a wooden spoon or plastic spatula. Use a tablespoon to drop batter onto the cookie sheet. Place in the oven then turn off the heat. Leave in at least four hours or overnight for better results. Recipe doubles nicely.

    I don't post here too often but I ran across this recipe the other week and had to share it. It's so easy and quick. Wonderful for a light treat when you are craving something sweet!

    2 eggs whites
    1/4 tsp. salt
    2/3 cup white sugar
    1/8 tsp. cream of tartar
    1 cup miniature chocolate chips (you can add less if desired)

    Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or generously grease.

    Beat the egg whites and salt with an electric mixer until soft peaks form.

    As the mixer is running, add the sugar slowly, a few tablespoons at a time. Stir to blend then add the cream of tartar. Gently fold in the chocolate chips using a wooden spoon or plastic spatula. Use a tablespoon to drop batter onto the cookie sheet. Place in the oven then turn off the heat. Leave in at least four hours or overnight for better results. Recipe doubles nicely.