Chocolate Chip Meringue Cookies

By Tracy

16 Person

130 Minutes

57 Calories

Chocolate Chip Meringue Cookies are absurdly easy to make, have an incredibly high chip-to-cookie ratio, and you need only just 6 ingredients to make them. They look deceivingly luscious; it’s only when you reach for one that you realize that they’re light, crisp, an absolute delight to eat, and are incredibly low in calories. They dissolve in your mouth, leaving you with little bits of chocolate chips to ponder.

Ingredients

3 oz. mini chocolate chips
1/2 cup sugar
1 tsp. vanilla extract
1/4 tsp. cream of tartar
1/4 tsp. salt
2 egg whites, at room temperature

Method

01

Preheat the oven to 200°F (93°C) and place a rack in the middle. Line a baking sheet with parchment paper and set aside.
02

In a large bowl (preferably glass) beat egg whites until foamy. Add salt, cream of tartar, and vanilla, and beat mixture again until soft peaks form.
03

Add sugar — 2 tablespoons at a time — until stiff, glossy peaks form. Egg whites will be spoonable, but keep their shape when dolloped onto a baking sheet.
04

Once thick gently fold in chocolate chips. Spoon batter onto the lined baking sheet. I use an ice-cream scoop to do it — it saves time, makes equal portions, and is much neater than scraping the batter off a spoon.
05

Alternatively, you can pipe the meringue if you prefer. Bake for 2 hours, rotating the baking sheet halfway through. Please note that cooking time depends on the size of the meringues, adjust accordingly.
06

Let cool completely on the baking sheet before removing. Keep in an airtight container for up to 2 weeks.

Related Tags

Chocolate Chip Cookie Recipes

Dessert Recipes

Cookie Recipes

Snacks Recipes

Chocolate Chip Meringue Cookies

3.5

( By Tracy )

01 Information

Grade easy
Serving 16 servings
Calorie 57 Kcal
Prep Time 10 Mins
Cook Time 120 Mins
Total Time 130 Mins

02 Ingredients

3 oz. mini chocolate chips

1/2 cup sugar

1 tsp. vanilla extract

1/4 tsp. cream of tartar

1/4 tsp. salt

2 egg whites, at room temperature

03 Method

Step 1

Preheat the oven to 200°F (93°C) and place a rack in the middle. Line a baking sheet with parchment paper and set aside.

Step 2

In a large bowl (preferably glass) beat egg whites until foamy. Add salt, cream of tartar, and vanilla, and beat mixture again until soft peaks form.

Step 3

Add sugar — 2 tablespoons at a time — until stiff, glossy peaks form. Egg whites will be spoonable, but keep their shape when dolloped onto a baking sheet.

Step 4

Once thick gently fold in chocolate chips. Spoon batter onto the lined baking sheet. I use an ice-cream scoop to do it — it saves time, makes equal portions, and is much neater than scraping the batter off a spoon.

Step 5

Alternatively, you can pipe the meringue if you prefer. Bake for 2 hours, rotating the baking sheet halfway through. Please note that cooking time depends on the size of the meringues, adjust accordingly.

Step 6

Let cool completely on the baking sheet before removing. Keep in an airtight container for up to 2 weeks.

04 Author