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 | gimmesomeoven.com

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 | gimmesomeoven.com

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 | gimmesomeoven.com

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 | gimmesomeoven.com

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 | gimmesomeoven.com

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 | gimmesomeoven.com

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 | gimmesomeoven.com

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 | gimmesomeoven.com

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 | gimmesomeoven.com

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 | gimmesomeoven.com

35-Calorie Chocolate Chip Meringue Cookies

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

Ingredients:

  • 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

Directions:

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 | gimmesomeoven.com

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

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Comments

  1. Emily — February 12, 2014 @ 9:44 am (#)

    Hi Ali! Do you think a substitution of raspberry extract would work to make these raspberry meringues? I have lemon, peppermint and almond, too. Just trying to dream a little. ;)

    Thanks!
    Emily

    • Ali — April 4th, 2014 @ 10:24 pm

      Oooh, I like that idea. If you try it, let me know how it goes!

  2. Melissa — February 13, 2014 @ 3:49 pm (#)

    Such a great find on a snowy day…the recipe was perfect, the directions were perfect, and the cookies are beyond perfect! Thank you Ali!

  3. Joyce — February 13, 2014 @ 6:33 pm (#)

    These are a Christmas tradition in my family but we use mint extract instead of vanilla extract.

    Skip the silpat. I now use parchment paper but grew up cutting brown paper bags to fit the cookie sheet.

    And don’t use plastic/ rubber bowls, scrapers, etc. we use glass or metal bowls and metal spoons. Plastic/ rubber just seems harder to get everything to. “Stiffen” as regularly.

  4. Mark — February 28, 2014 @ 11:30 am (#)

    I loved this recipe! Reminded me of my grandmothers cookies. Heavenly and simple. So easy to make that I have my kids doing it! Thank you.

  5. Jane — March 1, 2014 @ 12:15 pm (#)

    Can I substitute no calorie sweetener for the sugar?

    • Ali — April 5th, 2014 @ 9:35 am

      Hi Jane,

      I have not tried that with this recipe, and am not confident it would turn out well. But if you try it, I would love to hear how they turn out! :)

      ~Ali

  6. Joanne — March 7, 2014 @ 12:09 pm (#)

    Thanks so much for the awesome simple recipe. My grade 10 science class made the cookies this morning as part of a unit on density.

    All the other classes were jealous. You could smell them throughout the school.

    Joanne
    Saskatchewan Indian Institute of Technologies
    Regina, SK Canada

  7. Sophie — March 8, 2014 @ 10:33 am (#)

    I made these the other night and it was so much fun and easy!! I just had one little problem I think 300 degrees was to hot and they ended up getting very brown on the bottom also I coined them for the directed time but they were still very wet on the inside and the top of them just split off. Any suggestions?

    • Ali — July 19th, 2014 @ 4:01 pm

      Oh bummer! 300 has always worked for me. You might try baking them on the middle shelf if you didn’t before, for optimal baking on top/bottom, and lowering the baking temperature to 250 degrees.

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

    Yummy

    • Sherri — April 2nd, 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!

  9. 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.

  10. 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

  11. 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 ;)

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

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

  13. 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

  14. 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!

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

    These meringues look totally irresistible! 

  16. 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!! 

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

    How long do these keep in a airtight container?

    • Ali — December 15th, 2014 @ 9:38 am

      They should keep for at least a week. Enjoy!

  18. 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?

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

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

    • Ali — February 5th, 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.

  20. 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!

  21. 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 30th, 2015 @ 10:10 pm

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

  22. 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 30th, 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!

  23. 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 17th, 2015 @ 9:06 am

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

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

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

    • Ali — April 19th, 2015 @ 2:15 pm

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

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

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

  26. 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 4th, 2015 @ 3:33 pm

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

  27. 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 3rd, 2015 @ 11:04 am

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

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

    We’ll sure do! 

  29. 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 23rd, 2015 @ 10:59 am

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

  30. 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 7th, 2015 @ 11:29 am

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

  31. 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 7th, 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!

  32. 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 19th, 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! :)

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

    How do I submit my photo?

  34. Melissa — December 18, 2015 @ 12:33 pm (#)

    Mine are a little denser than I expected, but still tasty. I agree with the whole oven thing. I thing they cooked longer during cooking despite the oven being off because of residual heat. 

    • Hayley @ Gimme Some Oven — December 19th, 2015 @ 9:14 pm

      We’re glad you liked these Melissa, and that’s good to know about the longer cook time – thanks for sharing!

  35. Kate — December 18, 2015 @ 1:43 pm (#)

    These were very good! Quick, easy, and unique. Thanks for sharing the recipe!

    • Hayley @ Gimme Some Oven — December 19th, 2015 @ 9:12 pm

      Thanks Kate, we’re happy you enjoyed them! :)

  36. Nancy — December 20, 2015 @ 8:19 am (#)

    I make these cookies every year,but I bake them a little different from your recipe.  I preheat the oven at 400 degrees and add green food coloring and omit the cream of tartar and vanilla.  I turn off the oven after its reached 400 and put the cookies in the oven and leave them in there overnight.  I also use two egg whites instead of four. I’m going to try your recipe. Can I add food coloring to it?

    • Hayley @ Gimme Some Oven — December 21st, 2015 @ 8:40 am

      Awesome Nancy! We haven’t tried these with food coloring, but we think it should work fine – we hope you enjoy!

  37. Madison — January 12, 2016 @ 11:46 pm (#)

    Hello,

    I was excited to make this recipe but i was worried about how they would taste. Let me just tell you that they taste DELICIOUS!!! Im so so so happy I came across this recipe and I can not wait to try it with other flavors.

    Thank you so much for sharing :)

    • Hayley @ Gimme Some Oven — January 13th, 2016 @ 10:03 am

      We’re happy to hear you loved these Madison, thanks for sharing with us! :)

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