Lesson 17 of 27
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Meringues | Recipe Walk-through

Chocolate Chip Cookie Meringues

These meringues are a light, crunchy way that taste a lot like cotton candy. Probably they’re both whipped, aerated sugar that you eat for dessert. You beat the egg whites for a long time, gradually adding the sugar. Once you achieve soft peaks, add the vanilla for flavor (I used clear vanilla to keep the mixture nice and white). Then gently fold in the mini chocolate chips with a rubber spatula and pipe the batter into individual cookies using a round piping tip. These cookies bake for a very long time at a very low temperature; so be prepared to have a couple of hours to yourself before checking to see if your cookies are done.



  • 3 Egg Whites
  • ⅛ tsp Cream of tartar
  • ⅛ tsp Salt
  • ¾ cup Sugar
  • ¼ tsp Vanilla
  • ¾ cup Mini chocolate chips, reserve 3 tbsp



  1. Preheat the oven to 250 degrees.
  2. In a large glass bowl, whip the egg whites, cream of tartar, and salt with an electric mixer until frothy. Once the egg whites are foamy, slowly add the sugar while continuing to beat. Beat for 4-5 minutes or until the egg whites form stiff peaks.
  3. Add the vanilla and beat to combine. With a rubber spatula VERY delicately fold in the 3/4 cup of mini chocolate chips. Once the chips are mixed into the batter, transfer the batter into a piping bag fitted with a round tip. Pipe the meringues into 1 inch diameter cookies on a parchment paper lined cookie sheet. Sprinkle the reserved 3 mini chocolate chips over the top of the piped cookies to garnish.
  4. Bake in the oven for 3 hours or until you can easily peel the cookie off of the parchment paper and your test cookie has a dry, crumbly texture to it. Then remove from the oven and allow to cool before serving.



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