Chocolate Chip Meringue Cookies

These easy to make Chocolate Chip Meringue Cookies, crispy on the outside with a slightly chewy center, are light and airy and melt in your mouth delicious!

Course Dessert, Desserts & Sweets

Cuisine French

Keyword chocolate chip meringue cookies, meringue cookies

Prep Time 30

Cook Time 40

Total Time 1 10

Servings

Calories 36kcal

Author Lisa O'Driscoll

Equipment

baking sheet
parchment paper or brown paper bag
Piping bag
piping tips

Ingredients

2 Egg whites
1 tsp Distilled vinegar
1/2 tsp Vanilla
1/8 tsp Salt
1 cup Sugar
1 cup Mini chocolate chips

Instructions

Preheat the oven to 275 and separate the egg whites from the yolks.
Cut a piece of parchment paper or even a brown paper bag to fit your baking sheet
Using an electric mixer with the whisk attachments, beat egg whites, vinegar, vanilla, and salt at high speed until a soft peak forms.
2 Egg whites, 1 tsp Distilled vinegar, 1/2 tsp Vanilla, 1/8 tsp Salt
Gradually add sugar and continue to beat until glossy and stiff peaks form.
1 cup Sugar
Gently fold in the chocolate chips using a rubber spatula. Be careful when folding them in not to deflate the tiny air bubbles.
1 cup Mini chocolate chips
Pipe meringue onto the prepared cookie sheet.
Bake at 275 for 40-45 minutes.
Let the cookies cool and enjoy.

Notes

When separating the egg whites from the yolk, be sure none of the yolk gets mixed in, or the whites won’t lift.
If using the bowl of a stand mixer, be sure that it's clean and dry. Moisture can prevent the whites from getting frothy and turning to peaks.
If you don't have piping bags, you can drop the meringue by the spoonful onto the cookie sheet.
The exact baking time will vary depending on the size you make them. When done, they should feel firm to the touch.

Nutrition