Chocolate Chip Meringues
Chocolate Chip Meringues are perfect for leftover egg whites. These sweet, crisp cookies with chewy centers are always a hit!
Chocolate Egg White Cookies melt in your mouth and have little rich pockets of semisweet chocolate. With cocoa powder and chocolate chips, they’ll dazzle any chocolate fan!
Why You Must Make
- They’re a delicious way to use up leftover egg whites.
- Meringues are healthier than most other cookies!
- Plus, they taste amazing!
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 most of my cookie recipes! After making creme brulee yesterday, I had 7 leftover egg whites. Adding cocoa powder and chocolate chips to a meringue batter made for a delicious treat. These crisp chocolate chip meringue cookies with a squidgy center were just the ticket. The boys both smiled and commented, “not bad, can I have another?”
From Anna: O.M.G. Utterly amazing. I made the full batch but made the cookies a bit bigger. Also made 1 large disk to top with fruit. I will make this every time I make fresh pasta as I use the yolks for pasta and wanted to do something different besides quiches with the egg whites.
- Egg whites beat best at room temperature. To hurry this along, you can set your bowl of egg whites into another bowl partially full of hot (not boiling as you don’t want the eggs to cook) water for a few minutes. Just make sure not to slosh any water into the egg whites.
- PRO-Tip: The bowls and beaters must be scrupulously clean. Any trace of oil (including egg yolk) will prevent the egg whites from forming firm peaks.
- PRO-Tip: Eggs separate best when cold and whip best at room temperature.
- 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.
- If you’d like to try vanilla meringues, try these Simple Meringue Cookies, too. And check out all my Best Cookies Recipes.
Frequently Asked Questions
The simple definition of meringue is a mixture of stiffly beaten egg whites and sugar. A meringue can be baked on top of a pie, formed into a large round, and baked into a pavlova, made into meringue cookies, and more.
Many times meringues are baked at a low temperature for a longer period compared with other baked goods to make a crisp exterior.
There are two main reasons that meringues are not crisp. The first is humidity. It is best not to make meringues on a very humid day. If they are chewy you can place them in a 200-degree oven for 10 minutes to help re-crisp them.
Underbaking can be another cause, so make sure to leave the meringues in the oven to cool after they’re done baking so any excess moisture will evaporate. Make sure to turn the oven off during this drying time.
These chocolate meringue cookies can be stored at room temperature. PRO-Tip: Since meringues are hygroscopic or a substance that likes to absorb water from their surroundings, they must be stored in a cool, dry, airtight container. Otherwise, they will soften and lose their desired crispness. If stored properly, they’ll be stable for up to 2 weeks.
They also freeze well, stored in an airtight container, for 3 months or longer.
Cream of tartar plays an important role in baking meringues as a stabilizer, so it’s best not to omit it. But, if you don’t have any on hand, you can substitute with the same amount of white vinegar or twice the amount of lemon juice. Cream of tartar is acidic (made with tartaric acid) and both vinegar and lemon juice are acidic as well.
You May Also Like:
- Crazy Chocolate Cookies from Barefeet in the Kitchen
- Double Chocolate Cookies
- Layered Chocolate Chip Cookies
- S’mores Cookies
- Fudgy Chocolate Crinkles
- Death by Chocolate Cookies
- More Homemade Chocolate Recipes
Chocolate Chip Meringues
A delicious way to use up leftover egg whites
- 6-7 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
- Preheat oven to 300º.
- 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 the 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.
- 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 an airtight container.
Yield varies depending on size of cookies, but this recipe will make a lot of meringues. I’d estimate about 100!
You can easily cut this recipe in half, using just 3 egg whites.
Serving Size:2 cookies
Amount Per Serving: Calories: 63Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 30mgCarbohydrates: 12gFiber: 0gSugar: 11gProtein: 1g
17 Comments on “Chocolate Chip Meringues”
Utterly amazing. I made the full batch but made the cookies a bit bigger. Also made 1 large disk to top with fruit. I will make this everytime I make fresh pasta as I use the yolks for pasta and wanted to do something different besides quiches with the egg whites.
I’m so glad you loved these, too, Anna!!! Thanks for reporting back!
Makes 100! Wow. So could I quarter the recipe?
Hi, Malynda, I’d just cut the recipe in half since it will be hard to divide 6-7 egg whites in quarter. Just use 3 egg whites, Hope you enjoy them!
these sound irresistible I love the lighter parts of a cookie with meringue and chocolate chip puts them over the top!
I Love making meringue and it never occured to me to make them with chocolate chips until now. SO good! I made a batch to deliver to my mom too.
My gluten-free son will love these — along with the rest of us! Yum. 🙂 ~Valentina
I haven’t made meringue cookies for such a long time. I used to make them at Christmas but they were white, of course, with the chocolate surprise inside. I remember leaving them in the turned-off oven overnight. What was that about. I never have used cocoa powder for a meringue cookie. Definitely worth a try.
We have a bunch of egg whites in the freezer that we need to do something with. This is perfect! Pantry cooking at its best. 🙂 Excellent recipe — thanks.
I love a good meringue, and I just realized I haven’t made any for a long time (need to fix this). Also, chocolate meringues sound awesome – I think I should make a chocolate Eton mess!
This is the best tip ever! “PRO-Tip: Eggs separate best when cold and whip best at room temperature.” Thanks Liz. Hope you and your family are staying well and Congrats to your son! Take Care
Liz, this is on our list to make. But I love how you made these meringue cookies into chocolate ones using cocoa. Great Recipe! Thanks again 🙂
I never heard of chocolate chips meringue, a great idea. And I had so many egg whites 3 weeks ago. The only problem is I have almost no chocolate left, emergency grocery expedition asap.
They look awesome! I guess you used natural cocoa powder, not the dutch processed one?
Yes, what I think of as ordinary cocoa powder, not Dutch processed 🙂
A great gluten free recipe, Kim!
Thanks, Patti 🙂
These look so good!