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:
- Preheat oven to 275° F. Prepare 2 cookie sheets with aluminum foil, shiny side down.
- 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.
Other Cookie Recipes to Try:
- Perfect Chocolate Chip Cookies
- Graham Cracker Crumble Soft Butter Cookies
- Double Chocolate Chunk Cookies
- Snickerdoodles
- Oatmeal Cookies
- Lucky Charms Cookies
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.