These Chewy Chocolate Chip Meringues may be the simplest of all “cookies” to make. They do take longer to cook and cool than you are used to, but most of it is totally hands-off. I guarantee they will be a hit with the kids and the young-at-heart in your life!
This is one cookie that really benefits from a lot of whipping and using a heavy-duty mixer makes them so much easier! Just start the machine and walk away, letting it do all the work. It can take 5 to 10 minutes to whip the egg whites into a full meringue, but with a stand mixer is it nearly all hands-free!
Another trick to making meringues easier to form is to use either a small spring-loaded ice cream scoop or piping bag and tip. The scoop is the easiest and quickest way to form them (and what I used) but piping gives you more choices on what they will look like. You can use a simple round tip for chubby meringues or use a fancy tip for a more sculpted look. If you are using a piping bag, just be sure that the tip opening is big enough so the chocolate chips will easily pass through!
Be very careful when you are separating the eggs, you can’t have even a drop of egg yolk in the whites or they won’t whip. It is a good idea to break each egg into a small bowl just in case, then transfer the whites to a measuring cup. Also, be sure there isn’t a bit of fat or grease on your measuring cup, mixing bowl, or whisk attachment. The whites won’t expand if there is any sign of fat near them!
I love how chewy the centers are in these meringues – they are the perfect counterpoint to the crunchy exterior. Be sure to set them about an inch apart on the baking sheets so the air circulates easily around them. This is key to even baking!
I found the original recipe on Food52 – have you discovered it yet? It is a site that features amazing recipes and insightful articles. They have a cookbook that is outstanding too. Definitely check out the website; I’m sure you will spend many happy hours there!
I hope you love these Chewy Chocolate Chip Meringues as much as The Artist and I do. They are definitely a sugar rush, but oh so worth it – and a beautiful addition to holiday dessert platters!
These cookies are naturally gluten-free!
- 1 cup egg whites (from 6 to 9 eggs depending on size)
- 2 cups granulated sugar
- 1 tsp pure vanilla extract
- Large pinch of kosher or fine sea salt
- 1 cup mini or regular dark chocolate chips
- Preheat the oven to 275°F. Line three baking sheets with parchment paper and set aside.
- Place the egg whites and sugar in a medium saucepan and heat over medium-low, stirring, until the sugar melts. The egg whites won't cook before the sugar melts as long as you keep the heat low! Pour into the bowl of your stand mixer fitted with the whip attachment.
- Beat on medium-high until foamy. Add the vanilla and salt and beat on high speed until the whites are stiff and glossy, 5 to 10 minutes. When you lift the beater out of the egg whites and turn it upside down, the whites should hold stiff peaks that bend just slightly at the tip. Add the chocolate chips and stir in to distribute them throughout the meringue.
- To form the meringues you have three options … use two large spoons, a small spring-loaded scoop, or place the whipped egg whites into a large piping bag fitted with a medium to large round tip. Form cookies using 1 to 2 tablespoons of the meringue for each and place on the prepared sheets about 1-inch apart.
- Bake for 45 minutes, rotating the baking sheets halfway through, or until they are hard on the outside and soft in the center. Break one in half to test and be sure it is cooked through in the center but still soft. If you don't have room to bake all 3 trays at the same time, just hold one back and bake it in a second batch.
- Cool completely on the baking sheets before carefully peeling them off the parchment. Store at room temperature in an airtight container up to 4 days.
Note: Use the egg yolks to make a lovely lemon curd!
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