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Chocolate Chip Meringues | Crisp exteriors with chewy, chocolate centers

Chocolate Chip Meringues

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When you have leftover egg whites, treat yourself to these sweet, crisp cookies with the chewy centers. Chocolate Chip Meringues are always a hit!

Chocolate Chip Meringues | Crisp exteriors with chewy, chocolate centers

Chocolate Chip Meringues

Compared to my typical baked goods, these little gems give you a chocolate punch without excess fat or too many calories. I must admit, I added a few extra chocolate chips, but they’ve got to be healthier than last month’s decadent truffle brownies. After making creme brulee yesterday, I had 7 leftover egg whites. These crisp little cookies with a squidgy center were just the ticket…the boys both smiled and commented, “not bad, can I have another?”
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Tips for Making Meringues

  • Egg whites beat best at room temperature. To hurry this along, you can set your bowl of egg whites into another bowl full of hot (not boiling as you don’t want the eggs to cook) water for a few minutes.
  • The bowls and beaters must be scrupulously clean. Any trace of oil (including egg yolk) will prevent the egg whites from forming firm peaks.
  • Make sure to add the cream of tartar as it helps stabilize the egg whites.
  • If you have access to superfine sugar, it will dissolve more easily when whipped with the egg whites.

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Chocolate Chip Meringues | Crisp exteriors with chewy, chocolate centers

Chocolate Chip Meringues

A delicious way to use up leftover egg whites

  • Author: Liz Berg
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: Varies
  • Category: Cookies
  • Method: Mixing, Baking
  • Cuisine: French, French-American


  • 67 egg whites at room temperature
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 1 tablespoon vanilla
  • 1/2 cup unsweetened cocoa
  • 1 1/2 cups chocolate chips


  1. Preheat oven to 300º.
  2. Beat egg whites, cream of tartar and salt in a mixer on high until soft peaks form. Then add sugar, one tablespoon at a time, while mixer continues to beat till firm peaks form. Add vanilla, then sift cocoa into the bowl and mix on low till combined. Fold in chocolate chips.
  3. Line baking sheets with parchment. Scoop out rounded tablespoons of batter onto prepared sheets. Bake 40 minutes if you like the centers to be chewy, longer if you prefer a crisp meringue. Cool. Store in airtight container.


Yield varies depending on size of cookies,  but this recipe will make a lot of meringues. I’d estimate about 100!


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2 comments on “Chocolate Chip Meringues”

  1. These look so good!

  2. A great gluten free recipe, Kim!

    Thanks, Patti 🙂

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