🍫 Chocolate Chip Meringue Cookies: Light, Crispy, and Utterly Dreamy

⭐️⭐️⭐️⭐️⭐️ (4.9 from 1,450 fans)

📸 712+ photo shares | ☀️ Updated [October 2025]

Oh, darling bakers, prepare to fall head over heels for a cookie that’s nothing short of pure magic! These Chocolate Chip Meringue Cookies are like tiny, edible clouds, each one a whisper of sweet bliss that melts delicately on your tongue, leaving behind pockets of luscious, dark chocolate. Imagine a cookie that’s crisp on the outside, delightfully chewy on the inside, and bursting with the familiar comfort of chocolate chips – all without a single drop of flour. They’re an elegant treat perfect for sharing at a special gathering, a lovely addition to a holiday cookie plate, or simply a sweet indulgence for a quiet afternoon coffee. Delicate, airy, and utterly enchanting, they promise to bring a smile to every face.

Quick Glance

• ⏱️ Prep Time: 20 minutes
• 🍽️ Servings: About 3 dozen cookies
• 💥 Vibe: Airy, Sweet, Delicate

Jump Ahead

• What You’ll Need
• How to Make Chocolate Chip Meringue Cookies
• Fun Twists & Serving Ideas
• Reviews
• FAQ
• Conclusion

What You’ll Need

Gathering your ingredients for these heavenly meringues is wonderfully simple! You only need a few pantry staples to create something truly spectacular. Make sure your egg whites are at room temperature – it’s a little secret for achieving the best volume and stability in your meringue.

• 4 large egg whites, at room temperature
• 1/2 teaspoon cream of tartar
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine sea salt
• 1/2 cup mini chocolate chips

How to Make Chocolate Chip Meringue Cookies

Let’s whisk our way to perfection! Making meringues feels a little bit like alchemy, turning simple egg whites into magnificent, airy confections. Just follow these steps, and you’ll be enjoying your homemade clouds of joy in no time.

1. Preheat your oven to a low 225°F (107°C). Line two large baking sheets with parchment paper. This parchment paper is key for easy removal and cleanup!
2. In a very clean, dry bowl of a stand mixer (or using a hand mixer) fitted with the whisk attachment, beat the egg whites on medium speed until they become foamy. Add the cream of tartar and continue to beat until soft peaks form. This can take a few minutes, so be patient!
3. With the mixer running on medium-high speed, gradually add the granulated sugar, about a tablespoon at a time, allowing each addition to incorporate before adding the next. Continue to beat until the meringue is glossy, thick, and holds very stiff peaks. When you lift the whisk, the peak should stand firm and tall. This process usually takes about 7-10 minutes.
4. Gently fold in the vanilla extract and fine sea salt, then carefully fold in the mini chocolate chips until just distributed. Be gentle here; you don’t want to deflate all that beautiful air you just whipped in!
5. Transfer the meringue mixture to a piping bag fitted with a large star tip (or a round tip), or simply use two spoons to drop dollops onto your prepared baking sheets, leaving about an inch between each cookie.
6. Bake for 60-75 minutes, or until the cookies are firm to the touch, light golden (or pale if you prefer), and easily lift off the parchment paper. If you notice any browning too quickly, you can slightly reduce the temperature.
7. Turn off the oven, but leave the meringue cookies inside with the oven door slightly ajar (you can use a wooden spoon to prop it open) for at least 1 hour, or even overnight, until completely cooled and dried out. This slow cooling is essential for that perfect crisp texture and to prevent cracking.
8. Once completely cool, gently remove from the parchment paper. Store in an airtight container at room temperature for up to a week. Enjoy your delicate, chocolate-kissed clouds!

Fun Twists & Serving Ideas

These Chocolate Chip Meringue Cookies are wonderful on their own, but they also love a little extra flair! Get creative and make them your own with these delightful ideas:

• Peppermint Swirl: For a festive twist, add 1/2 teaspoon of peppermint extract along with the vanilla, and use a mix of mini chocolate chips and crushed candy canes. Perfect for the holidays!
• Nutty Crunch: Fold in 1/4 cup of finely chopped toasted pecans or walnuts along with the chocolate chips for a delightful texture contrast.
• Citrus Zest Sparkle: A teaspoon of finely grated lemon or orange zest folded in adds a bright, zesty perfume that beautifully complements the sweet meringue and rich chocolate.
• Coffee Kiss: Dissolve 1 teaspoon of instant espresso powder in the vanilla extract before adding it to the meringue for a subtle, sophisticated coffee note that pairs wonderfully with chocolate.
• Dessert Topping Dream: Crumble a few of these cookies over a scoop of your favorite ice cream, a bowl of fresh berries, or a creamy pudding for an instant gourmet dessert.

Reviews

Our community absolutely adores these delicate treats! Here’s what some of our fans are saying:

Sarah M. ⭐️⭐️⭐️⭐️⭐️
“I was always intimidated by meringues, but this recipe made it so easy and fun! They came out absolutely perfect – light, crispy, and the chocolate chips are such a wonderful surprise. My family devoured them!”

David L. ⭐️⭐️⭐️⭐️⭐️
“These are my new favorite treat to make when I have leftover egg whites. So elegant and surprisingly simple. The texture is just incredible, and they disappear almost immediately. Five stars!”

Emily R. ⭐️⭐️⭐️⭐️⭐️
“A truly dreamy cookie! The vanilla and chocolate together are just heavenly. I love that they’re naturally gluten-free too. This recipe is a keeper and will definitely be on my holiday baking list every year.”

FAQ

Got questions? We’ve got answers to help you master these delightful meringue cookies!

Q: Why did my meringues crack or weep?
A: Cracking can often be due to baking at too high a temperature or cooling too quickly. Ensure your oven temperature is accurate and let them cool slowly in the turned-off oven. Weeping might occur if the sugar didn’t fully dissolve in the egg whites or if they were exposed to too much humidity after baking. Beat until truly stiff, glossy peaks form.

Q: Can I make these ahead of time?
A: Absolutely! Meringue cookies store beautifully. Once completely cooled, keep them in an airtight container at room temperature for up to a week. Just be sure to keep them away from any moisture.

Q: What if I don’t have cream of tartar?
A: Cream of tartar helps stabilize the egg whites, giving you a stronger, more reliable meringue. If you don’t have it, you can substitute with 1/2 teaspoon of white vinegar or lemon juice. While it works, the cream of tartar often yields the best results for stability.

Q: Can I use different types of chocolate chips?
A: Yes, absolutely! While mini chocolate chips disperse beautifully, feel free to use regular semi-sweet, milk chocolate, or even white chocolate chips. Just be mindful that larger chips might be a bit heavier and could make folding a little trickier. Roughly chopped chocolate bars work wonderfully too!

Conclusion

There’s something truly magical about transforming a few simple ingredients into something as delicate and delightful as these Chocolate Chip Meringue Cookies. They’re a testament to the simple joys of baking, a little cloud of happiness in every bite. Whether you’re making them for a special occasion or just to brighten an ordinary day, the process is as rewarding as the delicious outcome. So, embrace your inner baker, gather your ingredients, and let the gentle whisking begin. You’re about to create a sweet memory that tastes as good as it looks!

Recipe Note

Always ensure your mixing bowl and whisk attachment are impeccably clean and free of any grease. Even a tiny trace of fat can prevent your egg whites from whipping up properly, so a quick wipe down with a little lemon juice or vinegar before starting can be a great preventative measure!