These chocolate chip meringue cookies are a delightful twist from traditional chocolate chip cookies and bring back pleasant childhood memories. Excellent for any situation.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 24 |
| Yield: | 4 dozen |
Ingredients
- 3 large egg whites
- 1 cup white sugar
- ½ teaspoon distilled white vinegar
- ½ teaspoon vanilla extract
- 1 pinch salt
- 2 cups semisweet chocolate chips
Instructions
- Preheat the oven to 300 degrees F (150 degrees C). Grease baking sheets or line them with parchment paper.
- Whip egg whites in a clean mixing bowl to soft peaks. Gradually add sugar, vinegar, vanilla, and salt while whipping to stiff peaks. Fold in chocolate chips. Drop by spoonfuls onto the prepared cookie sheets.
- Bake in the preheated oven until cookies are dry, 20 to 25 minutes.
Reviews
When I was in the 7th Grade Home Ec class (they should bring that class back!) we made these but with Rice Krispies. So, I added 2 C RK, increased the choc. chips to 2 C and used 4 egg whites. Everything else the same! I don’t know why other recipes tell you to turn the oven off and leave the cookies in for 2 hours. Too long to wait to sample them! LOL Awesome!
Cut the sugar to 3/4c, 4 whites cause thats what I had. Oven at 275. Little extra baking time required
Just delicious! Made it without any changes. I could have eaten every single meringue drop at once! Thanks for the recipe! Not sure if any will be left by the time my husband gets home !
I made these as written, using mini chocolate chips instead of regular size. I baked for 25 minutes and had cracked meringues. They still tasted great but I think turning the temp down and adjusting the bake time would solve that issue. The other reason for cracking is overwhipping your egg whites, I stopped as soon as mine had stiff peaks so I’m pretty sure that is not the cause.
These are delicious! I took the advice of some others and cut the sugar to 3/4 cups and I also cut the chocolate chips in half as well. I got 18 cookies out of this so mine took a little longer to bake, but the end result was fantastic! They also whipped up in just minutes.
I have made these several times now. With my changes, 5 stars for my taste. As is, 4 stars. Changes: 4 egg whites, 3/4 -1 cup sugar. Instead of chocolate chips, I drop holiday m&ms onto the top after putting them on the cookie sheets. I like the crunchy outside and chewy inside as this is what I grew up making with my grandmother.
We loved this meringue recipe! It had a light, sweet, and fluffy consistency that melted in your mouth. We had never made meringue and for our first time, it was an exquisite success.
I made one cookie sheet with bigger meringues and the second with smaller ones. The big ones definitely turned out better and you do have to be careful to not bake them too long or the outer layer is too crispy. I followed another reviewer’s suggestion and lowered the temperature to 275 degrees and followed the baking times listed for that (was it 30 min?). My kids love meringue cookies!
Not one of the better meringue recipes on this site. You NEED an electric mixer though it doesn’t specify you need one. Way too sweet.
I love this recipe, I usually make 2 batches so that in the 2nd one I can put in mint instead of chocolate chips
These were simple and delicious! I substituted Andes Creme De Menthe Baking Chips for the chocolate chips.
i think i didn’t beat the mixture well enuf. i’ll whip it longer next time. still yummy. “home run” according to wife. 8^)
This recipe did not work for me. The egg whites never got real stiff. I used another recipe that called for cream of tarter instead of vinegar and it worked.
Absolutely great. Don’t forget to work with a cold bowl and cold beaters
Suuuuper good. So low in calories too! I used less chocolate chips since they’re sweet enough for me.
This was a very good recipe! It was light airy and fluffy. I wouldn’t change anything about it! These meringues will be gone very soon.????
So good!
I did not make any changes, and a may make it again.
Best meringues I have made – I cut the sugar in half and still were plenty sweet – I doubled up each cookie and used an ice-cream scooper which worked perfect. Thanks
I doubled the recipe except for the chocolate chips. I used Nestle chocolate chunks and they turned out perfectly! Thanks for a great way to use up extra egg whites!
Delicious cookies & “easier than pie” in that following this recipe is, literally, easier than baking a pie. And I LOVE pie. Also – I eat gluten free by necessity. These cookies are as good as anything “gluten gluttons” can eat lol. I will serve these on special occasions with a scoop of ice cream.