Chocolate Chip Meringue Cookies Photo-2

Light as a Feather Chocolate Chip Meringue Cookie Recipe

Chocolate Chip Meringue Cookies

A twist on traditional chocolate chips cookies, these meringues are a light, crispy delight. They are essentially a low-cal treat that tastes like cotton candy in cookie form: yum! Studded with mini chocolate chips, the meringue is simply an egg white and sugar cookie. (Hence, the low calorie count.) But when you take your first bite, you don’t feel like you’re compromising at all. Don’t believe me? Make it and decide for yourself. You won’t be disappointed.

(Note: For the best result, don’t let them sit on the counter any longer then necessary for them to cool. Immediately pop them into an air tight container to prevent them from absorbing moisture in the air and becoming less delicious. Also, for perfectly white meringue batter, use clear vanilla.)

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Light as a Feather Chocolate Chip Meringue Cookie Recipe


Units Scale
  • 3 Egg Whites
  • 1/8 tsp Cream of tartar
  • 1/8 tsp Salt
  • 3/4 cup Sugar
  • 1/4 tsp Vanilla
  • 3/4 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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