Chocolate Chip Meringue Cookies are little clouds of chewy goodness. A chocolate cookie that melts in your mouth!
More than 20 years ago, my sister took French for the first time and needed a French recipe to bring into her class for culture day. She found this recipe for meringue cookies and not only was it a hit with the class, but it was a huge hit with the family too!
When I started taking French a couple years later, it was always my go-to recipe as well and my teacher never complained!
While these cookies don’t look that appealing from the outside, they are surprisingly delicious!
They’re little clouds of meringue that are filled with chocolate chips. They’re chewy and at the same time, they melt in your mouth.
At only 6 ingredients, they’re really easy to make and last for quite awhile!
How to Make Meringue Cookies
These cookies are unique in that they bake at a low temperature for a pretty long time.
So preheat your oven to 300 degrees and line two cookie sheets with parchment paper.
You really need a stand mixer for this recipe, because it involves beating egg whites and cream of tartar at high speed until stiff peaks form. If you’ve never had to do this in a recipe before, let me tell you that it takes a bit of time and really doesn’t work as well if you try to do it by hand.
So in the bowl of the stand mixer, combine 3 egg whites and 1/8 teaspoon cream of tartar. Beat it at high speed until stiff peaks form.
You can test if you’re ready to move to the next step by stopping the mixer and lifting the beater out of the egg white mixture. When you lift it out, it should pull the egg whites with it. If they continue to stand up (in stiff peaks), then you’re ready to move to the next step. If they droop down back into the mixture, then you need to keep beating.
Once you have stiff peaks gradually add 3/4 cup granulated sugar and 1 teaspoon of vanilla extract.
Be sure not to add it all at once. You need to add it gradually, in about 3 different stages, beating well between each stage. You want to beat at this stage too until stiff peaks form. The batter should be very glossy and shiny.
Then sift 2 tablespoons of cocoa powder over the egg white mixture. Use a rubber spatula to gently fold the cocoa into the egg whites until no more streaks of powder remain and it’s all incorporated.
Fold in 2 cups of chocolate chips.
Then drop your cookie batter onto the prepared sheets. You want about one heaping tablespoon of batter per cookie. You should get about 30 cookies out of this recipe.
Bake for 35-45 minutes or just until they’re starting to look dry. Let cool on the cookie sheet for a couple minutes and then remove to a wire rack to cool completely. You might need to lift up on the parchment paper to peel the cookies off since they don’t really come off with a spatula.
Chocolate Chip Meringue Cookies
- Preheat oven to 300 degrees. Line two cookie sheets with parchment paper and set aside.
- In the bowl of a stand mixer, beat egg whites and cream of tartar until stiff peaks form.
- Gradually add sugar and vanilla in stages, beating well in between, until stiff peaks form and batter is shiny.
- Sift cocoa powder over batter and gently fold in until no streaks remain.
- Fold in chocolate chips.
- Spoon batter onto prepared baking sheets by heaping tablespoons.
- Bake for 35-45 minutes or just until they start looking dry. Allow to cool on cookie sheet for a couple minutes and then transfer to a wire rack to cool completely. Remove from cookie sheet by lifting up parchment paper and peeling cookie off.
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