Go Back

Cloud-Like Chocolate Chip Meringue Cookies

Airy, crisp, and melt-in-your-mouth French meringue cookies studded with mini chocolate chips. A gluten-free treat perfect for using up egg whites.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, French
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

Meringue Base
  • 3 large egg whites room temperature
  • 0.5 tsp cream of tartar
  • 1 pinch salt
  • 0.75 cup superfine sugar caster sugar
  • 1 tsp vanilla extract
  • 1 cup mini semi-sweet chocolate chips

Equipment

  • Stand Mixer or Hand Mixer
  • Baking sheet
  • Parchment paper
  • Piping bag and star tip

Method
 

  1. Preheat oven to 225°F (107°C). Line two large baking sheets with parchment paper.
  2. In a clean, grease-free bowl, beat egg whites, salt, and cream of tartar on medium speed until frothy.
  3. Increase speed to medium-high and beat until soft peaks form.
  4. Gradually add sugar, one tablespoon at a time, while continuing to beat.
  5. Increase speed to high and whip until stiff, glossy peaks form and sugar is completely dissolved (test by rubbing between fingers).
  6. Beat in vanilla extract for 10 seconds.
  7. Gently fold in mini chocolate chips with a spatula, being careful not to deflate the whites.
  8. Pipe or spoon mounds onto prepared baking sheets.
  9. Bake for 60 minutes. Turn off oven and leave cookies inside for another hour to dry completely.

Notes

Ensure your bowl is completely free of grease or yolk, otherwise the whites won't whip. Store in an airtight container away from humidity.