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Chocolate chip meringues in a white bowl

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 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!

Two Chocolate Chip Meringues on a square white plate

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 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?”

What are Meringues?

The simple definition of a 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.

Chocolate Chip Meringues in a white bowl

Tips for Making Egg White Cookies

  • 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.

How do you store meringues?

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 its 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.

How to make meringues without cream of tartar

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.

3 chocolate meringues, 2 whole and one with a bite removed

More Chocolate Cookies:

This recipe for chocolate chip meringues was first shared in August 2010. Photos and text were updated in 2020.

Chocolate Chip Meringues in a white bowl

Chocolate Chip Meringues

A delicious way to use up leftover egg whites

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Yield Varies

Ingredients

  • 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

Instructions

  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.

Notes

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.

Nutrition Information:

Yield:

50

Serving Size:

2 cookies

Amount Per Serving: Calories: 63Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 30mgCarbohydrates: 12gFiber: 0gSugar: 11gProtein: 1g

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