Chocolate Chip Meringue Cookies

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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

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: About 3 dozen 1x


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, store-bought or homemade
  • 1 1/4 cups granulated sugar
  • 1 cup mini semisweet chocolate chips


  1. Preheat oven to 300 degrees F. Line a baking sheet (or two) with parchment paper.
  2. 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.
  3. 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.

35-Calorie Chocolate Chip Meringue Cookies |

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

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168 comments on “Chocolate Chip Meringue Cookies”

  1.  I followed the recipe but the batter came out really watery tried adding flour but that didn’t work either don’t know what I did wrong…so bummed was looking forward to serving these at a party 

    • Oh no, we’re so sorry to hear that Trish! It sounds like your meringue wasn’t the right consistency, and that it probably needed to be whipped longer until it was stiffer (you really want stiff peaks). Also, when whipping egg whites, make sure you start with room temp eggs and a very clean bowl and beater/beaters. We hope this helps next time, and again, we’re sorry these didn’t work out!

  2. I love this recipe!  I’ve made it three times this week for Passover. This third time it turned grainy. I reviewed the recipe and realized I had only put 1 cup sugar in the first time and this third time the 1 1/4 cups seemed to make it grainy, like it couldn’t all be incorporated . I restarted a fresh batch and it was beautiful and smooth until I tried to put a bit over 1 cup in.  Could it be my eggs are small??? 

    • Thanks for sharing with us Wendy — we’re so glad to hear you enjoy it! That’s strange about the graininess though. We do wonder if it could be the size of eggs. If you made it the first time with a cup of sugar and had great results though, we say go with that!

  3. I had to use 1 tsp of cream of tartar to get the batter to thicken up

    • Thanks for letting us know Trish! It sounds like the egg whites may have needed to be whipped longer.

  4. I tried this meringue cookies yesterday and it was amazing! I quartered the recipe (yes, only 1 egg white! LOL) and used chopped dark chocolate blocks. After cooling overnight, it came out crispy, melt in the mouth and chewy at the same time, just as you mentioned! One problem though, they have a hint of that egg white taste, how do I minimise them? And is it alright to reduce the sugar amount? Thanks and Love from Indonesia x

    • Thanks for sharing with us, Isabela — we’re so happy you enjoyed these! It’s definitely all right to reduce the sugar amount. Hmmm, as for the egg white taste, that’s odd, especially with the amount of vanilla in the recipe! We’re afraid you’ve got us there. :/

  5. Any advice for making meringue in perpetually humid Florida? Haven’t been able to make a good batch since I moved here!! It turns out like batter everytime. 

    • Hi Amy! We’d suggest you try adding 1 tsp of cornstarch to your sugar and see if that helps! We found that tip here, along with some other good ones:

  6. What a mess!!! It all turned to liquid before I even got all the sugar in it! A total disaster – what a waste!!

    • We’re sorry these didn’t work for you, Jennifer! We’re not sure what you mean though. The egg whites are liquidy before you beat them. They should get soft peaks (if they were still liquidy after that, then they needed to be beaten longer). If any egg yolk got into the whites, that does prevent the whites from getting stiff.

  7. I just finished making these cookies. For all if you that had soupy batter I can tell you that you didn’t beat the whites enough. I only have a hand mixer and after 20 minutes I almost gave up. But I’m determined so I continued whipping those whites for a total of about 30 minutes. But finally I saw the batter getting whiter so I kept going. Then I added the sugar slowly and whipped about another 15 minutes.   Perfection. But my arm is sore.  They came out perfect and delicious. 

    • We’re glad these turned out well for you, Rose! We’re sorry it took so long for the egg whites to get stiff enough!

  8. I made this recipe only using egg whites sugar and chocolate chips and it turned out beautiful :)

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  10. I also tried this recipe and stiff peaks never formed. Completely watery and a waste of time. Wish I’d read the comments before trying this recipe.

    • We’re sorry to hear that, Allison! Did any egg yolk get in the whites? That can prevent them from getting stiff.

  11. Will the chocolate chips not melt in the oven?

    • Hi Maeve! Some of them melt on the insides of the cookies, but not as much on top. We hope you enjoy!

  12. 5 stars
    Just made this! Followed recipe exactly and it turned out perfectly according to desciption. Altho its too sweet in my opinion. Maybe 3/4 cups sugar wldve made the sweetness just right. But still super cute and tasty!

    • Thanks for sharing with us, we’re glad you enjoyed them! Definitely feel free to use less sugar next time if you prefer. :)

  13. 5 stars
    OMG! I just made these as a last minute addition to my daughter’s science fair project on how egg characteristics can affect meringues, and I couldn’t be happier! First of all, it was so nice to find a meringue recipe that didn’t take hours to bake. Second, I followed the recipe exactly as written, and it yeilded perfect results! I will admit I was a little skeptical of the amount of vanilla and wondered if that was maybe why some people were having problems with the consistency, but nope. They are beautiful and will add a nice touch to (a rather boring) science fair display. Thank you for posting this recipe…I look forward to making another batch soon!

  14. My friend likes Oreos. Could I used the 100 calories packs and grind those up to add instead of the chocolate chips ?

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  16. 5 stars
    Making these now and they look and smell wonderful. Can’t wait for them to cool!

  17. 5 stars
    Delicious and easy!

  18. i made these today substituting 1/2c of Tang orange drink for the sugar. stirred in 1c mini choc chips at end. they are so refreshing w/ the citrus. just a different version!

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  20. 5 stars
    Great recipe! I had 4 egg whites leftover from a lemon tart I made. The cookies are even better than the tart!!
    They came out 👌🏿

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  22. 5 stars
    Delicious, easy to make and low cal! What’s not to love? I even used less sugar than called for by a 1/4 cup- scrumptious still. Even lower cal.

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  25. 5 stars
    Can’t stop making these cookies!!

  26. Thank you very much. This was a childhood classic. I was nostalgic making these. I loved the tips you provided about room temp eggs, etc. The cookies turned out beautiful and I loved the consistency. I may reduce the usage of it doesn’t affect the cookie consistency.

  27. 5 stars
    I ended up with 4 leftover egg whites after making some hollandaise sauce, and came across this recipe.
    Great idea! I only put in 1 cup of sugar, and used both milk chocolate and peanut butter chips in them. Absolutely fantastic!
    I’ll definitely make these again.

  28. I’ve made these many times! I often switch out the sugar for Swerve, the granulated sugar replacement. I usually cut the amount of Swerve in half as I think they can get too sweet. They always come out good enough that everyone is asking for the recipe. Time to make them for Thanksgiving!!!!

  29. Hey! I halved the recipe and reduced the sugar by a bit since I also added dried cranberries. I was happy with the results but mine browned a lot more than in your pictures, any ideas on how to prevent that from happening?

  30. Can you use coconut sugar?