Chocolate Chip Meringue Cookies

chocolate chip meringue cookies overhead

Chocolate Chip Meringue Cookies!

When I got sick as a child my mom used to make me grilled cheese and soup, every time. My snacks were saltines and graham crackers. And when I was in college I’d try to convince my roommate to go to the student center and pick those up for me (I promise I took care of her too when she was sick. I’m not that big of a brat.)

So, when I got sick for the first time at my boyfriend’s house a few years ago, his dad went out and got me cold medicine and Gatorade. And his mom was in the kitchen saying she was whipping something up that would help. I had no clue what she was making and I just kept telling Tyler to tell his parents to stop taking care of me. I WAS SO EMBARRASSED. Well, soon I found out that when someone is sick in Tyler’s family his mom makes cookies.

Excuse me? Cookies to help my cold… I ate 4 chocolate chip cookies. And I have to say, my spirit was lifted and it made being sick way more bearable. The next time Tyler and I were visiting and he wasn’t feeling so great, I was secretly excited just to get some chocolate chip cookies. This time though his mom made Tyler’s favorite cookie, chocolate chip meringue cookies. These were new to me, but a favorite of the Glassford Family. And wow, these are amazing. They aren’t super difficult to make and they are delicious. Crunchy on the outside and chewy on the inside.

I wanted to make mine a little fancy so I used a piping bag to make a rose shaped cookie. But Donna’s tried and true way is to use a soup spoon and dollop them right onto the pan. Either way you make them, I think you will love them as much as we do!

Ingredients for cookies:

  • 4 large egg whites, at room temperature
  • 1/4 tsp salt
  • ½ tsp apple cider vinegar
  • 1 cup superfine sugar (Baker’s sugar)*
  • 2 tsp vanilla extract
  • 6oz dark chocolate, finely chopped**

How to make Meringue Cookies:

  1. Preheat oven to 275° F. Prepare 2 cookie sheets with aluminum foil, shiny side down.
  2. In the bowl of your mixer, using the whip attachment, beat egg whites and salt until frothy.
  3. Add vinegar and beat until soft peaks form. Slowly beat in sugar until stiff peaks form.
  4. Beat in flavoring. Then fold in chocolate chips.
  5. Spoon mixture into piping bags and pipe into desired shape onto the cookie sheets. Leave about 1-2 inches apart, they don’t spread. Or if dolloping just use a spoon to make cookies.
  6. Bake 40 minutes, turning cookie sheets after first 20 minutes.
  7. Cool and serve. Store airtight for a few days if needed.

NOTES:

*For baker’s sugar I take granulated sugar and pulse it in the processor for about 30 secs to a minute.

**In order to get my chocolate small enough to go through the piping bag I also put it in the processor and pulse for a bit. You can use normal chips however or bigger chunks if you plan on dolloping.

Other Cookie Recipes to Try:

chocolate chip meringue cookies close up
chocolate chip meringue cookie in a box
chocolate chip meringue cookies
chocolate chip meringue cookies split in two
chocolate chip meringue cookies in a glass box

Chocolate Chip Meringue Cookies

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Course: Dessert
Cuisine: American, Italian
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 24 cookies
Author: Amanda Wilens

Equipment

  • Stand Mixer

Ingredients

  • 4 egg whites large, at room temperature
  • ¼ tsp salt
  • ½ tsp apple cider vinegar
  • 1 cup superfine sugar Baker’s sugar*
  • 2 tsp vanilla extract
  • 6 oz dark chocolate finely chopped**

Instructions

  • Preheat oven to 275° F. Prepare 2 cookie sheets with aluminum foil, shiny side down or parchment paper.
  • In the bowl of your mixer, using the whip attachment, beat egg whites and salt until frothy.
  • Add vinegar and beat until soft peaks form. Slowly beat in sugar until stiff peaks form.
  • Beat in flavoring. Then fold in chocolate chips.
  • Spoon mixture into piping bags and pipe into desired shape onto the cookie sheets. Leave about 1-2 inches apart, they don’t spread. Or if dolloping just use a spoon to make cookies.
  • Bake 40 minutes, turning cookie sheets after first 20 minutes.
  • Cool and serve. Store airtight for a few days if needed.

Notes

*For baker’s sugar I take granulated sugar and pulse it in the processor for about 30 secs to a minute.
**In order to get my chocolate small enough to go through the piping bag I also put it in the processor and pulse for a bit. You can use normal chips however or bigger chunks if you plan on dolloping.

Nutrition

Calories: 78kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 34mg | Potassium: 59mg | Fiber: 1g | Sugar: 10g | Vitamin A: 3IU | Calcium: 5mg | Iron: 1mg
Tried this recipe?Mention @amanda.wilens or tag #amandawilensmakes