Chocolate Chip Meringue Cookies

These Chocolate Chip Meringue Cookies are simple to make, super delicious, and only 35 calories each!

35-Calorie Chocolate Chip Meringue Cookies |

Alright, I’ve realized that this blog has been woefully low on dessert recipes during our healthy eating month.  But fear not!  I’m about to fix that next week.  But in the meantime, I thought I would circle back and share my favorite Chocolate Chip Meringue Cookies with you.  I made a batch for my book club this month, and since each of these little guys rings in at just 35 calories, I thought I’d re-shoot and share them with you!

Now before you go telling me that you “don’t make meringue”, let me assure you that this recipe is super easy!  It was one of the very first cookie recipes of my mom’s that I learned how to make way back in college, and I’ve made them dozens of time since.  So if I could do it even before I knew anything about “stiff peaks”, you can definitely do it too.

All you need is a good mixer, 6 simple ingredients, and you’re good to go.  These meringue cookies do take a little while to bake in the oven, but the prep is simple.  And once they’re done, these chocolate chip meringue cookies are the epitome of melt-in-your-mouth deliciousness.  They’re light and crispy on the outside, and perfectly melty and full of surprise chocolate chips and chewy-ness galore on the inside.  And did I mention they’re only 35 calories each?!?

Yep.  I think it’s settled.  You need to try these.

35-Calorie Chocolate Chip Meringue Cookies |

Alright, before we get rolling, I thought I would include the “before” photo for this recipe for ol’ time’s sake.  Chocolate Chip Meringue Cookies circa 2009.  I still remember taking this photo…

35-Calorie Chocolate Chip Meringue Cookies |

But a few hundred recipes and years spent with my camera afterwards, here’s the “after” photo.  The cookies still taste the same!  But there are a few tiny differences:

More Chocolate Chips: Just about any chocolate chip cookies look better with a few extra chocolate chips sprinkled on top before baking, and these meringues are no exception.  The chocolate chips usually get hidden inside as “buried treasure” while baking, which is all well and good.  But if you want them to be a little cuter on the outside, sprinkle a few extra chips on before baking.

Cracking:  If you look closely, you might also notice that I didn’t quite understand how to prevent meringues from cracking last time I photographed them.  But now I know.  Quite simply, you need to:

  1. cook low and slow
  2. let the cookies cool in the oven

Meringue is kind of like cheesecake.  If you flood the hot oven with cool air once the baking time is over, they cookies will crack.  If you let the air cool off gradually, they won’t.  And the key is always to cook them low and slow.  Patience, young grasshopper.

Even if they crack, though, they still taste like heaven.  :)

Piping: Also, if you want to get fancy, you can pipe the meringue batter into nice perfectly swirled cookies.  But I grew up just plopping a dollop of batter on a cookie sheet, and kind of like how casual they look that way.  Go with whatever floats your boat.

35-Calorie Chocolate Chip Meringue Cookies |

The other key to making these is to use mini semisweet chocolate chips.  Regular-sized chocolate chips are a little too heavy and large.  The baby ones, though, are perfect for topping the meringues and hiding away inside for that heavenly chocolate-y surprise when you bite into a cookie.

35-Calorie Chocolate Chip Meringue Cookies |

To make the cookies, simply whip up the egg whites, salt, cream of tartar and vanilla until soft peaks form.  Then gradually add in the sugar and continue beating until stiff peaks form.  If you stick a spoon in the batter and lift directly up, the batter should follow and form a “peak” and stay put (not fall over).  That’s when you know that it’s ready to go.

35-Calorie Chocolate Chip Meringue Cookies |

It’s amazing how much meringue batter fluffs up!  Gotta love those egg whites.

Once the batter is ready, gently fold in your chocolate chips by hand until they are just combined.  Resist the temptation to overmix!

35-Calorie Chocolate Chip Meringue Cookies |

Once the batter is ready, drop it by tablespoon-fulls onto a prepared baking sheet, at least 1-inch apart.  (This will require at least 2 baking sheets, depending on the size you have.)

35-Calorie Chocolate Chip Meringue Cookies |

Then if you want to get all food style-y, sprinkle just a few extra chocolate chips on top.

Bake them low and slow until they form that crispy light crust we all love.  Once that happens, just turn the oven off and let the cookies cool for about a half hour inside of the oven.  Then pop it open, and enjoy!

35-Calorie Chocolate Chip Meringue Cookies |

Look how cute they are!  And of course, the best part is the “surprise” inside — all of those tasty chocolate chips!

If your friends are like mine, they will adore these cookies once they give them a try.  And then they will happily go back for seconds (and maybe thirds) once they learn that they are only 35 calories each.  ;)

They will definitely always be a favorite of mine!  Hope you enjoy them as well!

35-Calorie Chocolate Chip Meringue Cookies |

35-Calorie Chocolate Chip Meringue Cookies

These chocolate chip meringue cookies are simple to make, healthier, and melt-in-your-mouth delicious!


  • 4 egg whites, room temperature (very important!)
  • 1/4 tsp. salt
  • 1/4 tsp. cream of tartar
  • 1 Tbsp. vanilla extract
  • 1 1/4 cups granulated sugar
  • 1 cup mini semisweet chocolate chips


Preheat oven to 300 degrees F. Line a baking sheet (or two) with parchment paper.

Using a stand mixer, beat egg whites, salt, cream of tartar and vanilla on medium-high speed until soft peaks form.* Slowly add sugar and beat until stiff peaks form, about 5 minutes. Gently fold in chocolate chips by hand until combined.

Drop batter by heaping tablespoon-fulls onto cookie sheet. Bake at 300 degrees for 25-30 minutes until the cookies are cooked and slightly golden. Turn the oven off, and let the cookies cool in the oven for an additional 20-30 minutes until cool. Remove and serve immediately, or store in an airtight container.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

35-Calorie Chocolate Chip Meringue Cookies |

*Nutrition facts estimated using My Fitness Pal.  Facts may vary based on the exact size of your cookies.

Leave a Comment:


  1. Sherri — April 2, 2014 @ 8:37 pm (#)


    • Sherri — April 2, 2014 @ 8:40 pm (#)

      This recipe was easy and delicious. My son thought I made it special for him. Not all the diet sweets I’m always trying on him. Thanks!

  2. FM — April 3, 2014 @ 10:15 pm (#)

    These are likely the best tasting cookies I’ve ever made. Holy moly they are fantastic. I didn’t have enough choc. chips so I used natural peanut butter chips with a dark choc. chip on top. I also used a little less than a cup of sugar and added more vanilla. A huge hit with the family.

  3. Sabrina — May 1, 2014 @ 10:32 am (#)

    Have you tried it with out chocochips? Would they turn out just as great? I want to make these right now but don’t have the chips on hand

  4. Helen S — July 24, 2014 @ 8:02 am (#)

    I have done this before and cooling for 30 mins is way too long in my oven—it must stay hotter or something ? The cookies were totally dried out and crunched into a big mess. I’ll try more like 10ish minutes next time. A lady I knew as a child made these mint flavored with chocolate chips! I devoured them, and that was
    Long before moms were concerned about the amount of sugar kids ate ;)

  5. brianna — September 12, 2014 @ 4:16 pm (#)

    Mine didn’t fluff up at all, they’re a droopy mess :(

  6. Irma — November 13, 2014 @ 12:47 am (#)

    I also think the overn was too hot for too long. Mine turned out flat and over baked. I think 200 for 20 minutes or more is probably better sorry 300 is too high

  7. Holly A — December 4, 2014 @ 7:53 pm (#)

    I whipped these up this evening using a chopped up Toblerone Bar. Nothing short of fantastic! Very fluffy and airy … excellent tip to prevent cracking as well! Thanks so much for posting!

  8. Jamie | My Baking Addiction — December 7, 2014 @ 5:39 pm (#)

    These meringues look totally irresistible! 

  9. Patty Allen — December 11, 2014 @ 9:23 pm (#)

    i used to make these as a kid. The only difference is that I put them in a cold oven and then set it to 250. Add some pecans and they’re perfect!! 

  10. Jen O — December 15, 2014 @ 8:14 am (#)

    How long do these keep in a airtight container?

    • Ali — December 15, 2014 @ 9:38 am (#)

      They should keep for at least a week. Enjoy!

  11. Lindsay — January 16, 2015 @ 10:59 am (#)

    Made these yesterday and they are delicious! I do have a question though. When I made mine they spread like a regular cookie and didn’t stay puffy like yours. How do I fix that or what did I possibly do wrong?

  12. Jennifer Yoder — January 24, 2015 @ 12:29 pm (#)

    Would Stevia in the Raw work in this recipe? Thanks! 

    • Ali — February 5, 2015 @ 8:42 am (#)

      I haven’t tried it, so can’t say for sure. But I’m a little iffy about whether 100% stevia in the raw would work.

  13. Triisha — January 27, 2015 @ 11:30 am (#)

    We call these Forgotten Cookies.  They’ve been a favorite in our family for years.  I got the recipe from a little cookbook my daughter’s school sold.  Yummy!

  14. JoAnne — March 30, 2015 @ 6:45 pm (#)

    Mine are in the oven now. I too substituted the choco chips, (because I didn’t have any) with a finely chopped ghiradelli bar. I made half plain, and folded in the chocolate… EEE SO excited to eat one…or two…or Three!! :)

    • Ali — March 30, 2015 @ 10:10 pm (#)

      Mmmm Ghirardelli is the best! Hope you enjoy these! : )

  15. JoAnne — March 30, 2015 @ 7:15 pm (#)

    I have already eaten three! Lord help me! Thank you for such an awesome PMS lower calorie indulgence! :) Feels like your eating a super fattening yummy treat! Also, I did a few other cooking variants… I made some smaller, so they would crunch a bit, and a few larger which turned out chewy like a toasted marshmallow! At the end of 25 mins I turned off the oven and immediately removed the small ones, shortly after say (10-12 mins) I removed the spoon sized treats. I left the large ones in the oven to “cool” for the full 20+ mins before removing them. I am doing a happy dance!!! THANKS SO MUCH!

    • Ali — March 30, 2015 @ 10:16 pm (#)

      Thanks JoAnne, I’m happy you liked them! I’ll have to try mine smaller like that next time, they sound yummy!

  16. Sarah — April 17, 2015 @ 7:26 am (#)

    Pinterest blocked a previous pin of this recipe. I tried just now to directly pin it and it says it’s blocked because it might be spam. :(  Bookmarking instead. 

    • Ali — April 17, 2015 @ 9:06 am (#)

      That’s so weird, I’ll have to look into that! I hope you enjoy the cookies! : )

  17. Kelly Holmes — April 19, 2015 @ 1:43 pm (#)

    would wax paper be able to serve as parchment? I ran out of parchment

    • Ali — April 19, 2015 @ 2:15 pm (#)

      No, wax paper can’t go in the oven, sorry!

  18. Amy — April 25, 2015 @ 6:48 pm (#)

    To make these even more delicious…. dip in cool whip or whipped cream.

  19. Mia — May 31, 2015 @ 3:25 pm (#)

    What consistency are these supposed to be once baked and cooled? Mine turned out really crumbly (still taste amazing), but the pictures  seem to suggest they were supposed to be more fluffy or gooey, maybe.

    • Ali — November 4, 2015 @ 3:33 pm (#)

      These should be light and very slightly chewy/crunchy/crumbly once baked and cooled, just like meringue. Definitely not gooey. :)

  20. Marielle Andrea Fabian — June 3, 2015 @ 10:06 am (#)

    Hi Ali! I’m 11 years old and I’m kind of inlove with baking, thank you for making this recipe, because I was thinking of what to bake between chocolate chip cookies or meringue cookies then your recipe is the first thing tha I saw, so thank you very much! I’m going to do it tomorrow! I’ll never forget to hashtag it! Thank you…….

    • Ali — June 3, 2015 @ 11:04 am (#)

      Hi Marielle! Good for you, that’s so cool that you’re into baking! I hope you enjoy the recipe! : )

  21. Marielle Andrea Fabian — June 3, 2015 @ 2:44 pm (#)

    We’ll sure do! 

  22. Jenna — July 22, 2015 @ 10:29 pm (#)

    These are INSANELY good. I am obsessed. Super easy too! And so impressive. I can’t wait to show off at a party with these. I made them for the first time yesterday. I’m making a second batch right now. Demand is high! I found it easiest to separate the egg whites while they were cold, and then let them get to room temperature. Don’t put them outside to warm up and find a squirrel has knocked them over….like i did! Thanks for the recipe, this one is a keeper :)

    • Hayley @ Gimme Some Oven — July 23, 2015 @ 10:59 am (#)

      Thanks Jenna, we’re so happy you liked them, and thanks for your tip about the egg whites! :)

  23. Kathryn Gillespie — August 3, 2015 @ 7:38 pm (#)

    These are SO good. I’m going to share this on my blog once I launch next week! Thanks for the recipe! 

    • Hayley @ Gimme Some Oven — August 7, 2015 @ 11:29 am (#)

      Thanks Kathryn, we’re glad to hear you enjoy these!

  24. DanI — August 6, 2015 @ 11:12 pm (#)

    hi!!! I Would really like some help. In don’t own an oven, can I make these in a toaster oven that has a baking and convection function?

    • Hayley @ Gimme Some Oven — August 7, 2015 @ 5:17 pm (#)

      Hey Dani! We haven’t tried this, but word on the Internet is you can bake cookies in a convection toaster oven! However, these aren’t your average cookies, since they’re meringue. We think it’s worth a shot though – let us know how it works out! We hope you enjoy them!

  25. Debbie — August 19, 2015 @ 2:39 pm (#)

    Wwow, they are so wonderful.  I used dark chocolate chips that I crushed. 

    • Hayley @ Gimme Some Oven — August 19, 2015 @ 4:04 pm (#)

      Thank you Debbie, we’re so happy you liked them! You can post a link to your photo (if it’s online), and you can use the hashtag #gimmesomeoven We’d love to see your photo! :)

  26. Debbie — August 19, 2015 @ 2:40 pm (#)

    How do I submit my photo?


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