Chocolate Chip Meringue Cookies

Stephen Beerley


★★★★☆ 2 votes
25 Min
2 Hr


2 large
egg whites, room temperature
1/2 tsp
cream of tartar
2/3 c
superfine granulated sugar
1 tsp
vanilla extract
1 c
semisweet chocolate chips or finely chopped semisweet chocolate
1 c
finely chopped walnuts


1Preheat oven to 350 .
2Line 2 baking sheets with parchment paper. Set aside.
3In the bowl of an electric mixer, beat egg whites until foamy.
4Add the cream of tartar and beat until fluffy but not at all dry. (Be careful not to over beat.)
5Add the sugar gradually, about 3 tablespoons at a time
6When 1/2 of the sugar has been added, add the vanilla extract.
7Continue beating and adding remaining sugar in batches, until all of the sugar is dissolved and the meringue is very shiny and tight.
8Gently fold in the chocolate chips and chopped nuts.
9Working one teaspoon at a time, push a teaspoon of meringue from the tip of 1 teaspoon with the back of another teaspoon onto the lined baking sheets, leaving 1-inch of space between cookies.
10Place baking sheets in the preheated oven and turn the oven off.
11Leave the cookies (undisturbed) in the oven for at least 2 hours and up to overnight, or until cookies are crisp and dry.

About this Recipe

Course/Dish: Cookies, Chocolate
Other Tag: Quick & Easy