This post may contain affiliate links. Please read my disclosure policy.
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.
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…
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:
cook low and slow
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.
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.
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.
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!
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.)
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!
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!
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.
*Nutrition facts estimated using My Fitness Pal. Facts may vary based on the exact size of your cookies.
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.
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 ;)
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
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!
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?
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!
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!! :)
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!
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.
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.
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…….
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 —
Thanks Jenna, we’re so happy you liked them, and thanks for your tip about the egg whites! :)
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 —
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!
Wwow, they are so wonderful. I used dark chocolate chips that I crushed.
Hayley @ Gimme Some Oven —
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! :)
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 —
We’re glad you liked these Melissa, and that’s good to know about the longer cook time – thanks for sharing!
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 —
Awesome Nancy! We haven’t tried these with food coloring, but we think it should work fine – we hope you enjoy!
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 —
We’re happy to hear you loved these Madison, thanks for sharing with us! :)
I just tried this last night and my eggs refused to whip. Any idea what that’s about? It was extremely extremely frustrating as I was rushing to cook and get ready for valentines day, my fault for waiting until the last minute for the treats I suppose. I sat there for like an hour try to make those things form peaks and it just did not work. At all.
Hayley @ Gimme Some Oven —
Hi Rachel, we’re sorry this happened! It sounds to us like a bit of yolk got into the egg whites. We’ve had this happen to us so many times, and it’s incredibly frustrating (even the tiniest amount will prevent them from whipping.) However, if that isn’t the case, we’re not really sure what else could have caused this problem. :(
My 3 year old and I made these tonight and they were ABSOLUTELY PHENOMENAL!!!! She loves to cook and bake with me and I am trying to get her to help me make more complicated things so she gets good at culinary adventures and she did very well with these. We piped them out of a Ziploc bag and that made it easier and they were very pretty and turned out perfectly! We will definitely be making these again!!!!
Thanks,
Lindsay (Mom) and Arya (daughter)
Hayley @ Gimme Some Oven —
Awww that is adorable Lindsay! We’re so glad you both enjoyed them — thanks for giving the recipe a try! :D
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
Hayley @ Gimme Some Oven —
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!
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???
Hayley @ Gimme Some Oven —
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!
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
Hayley @ Gimme Some Oven —
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. :/
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.
Hayley @ Gimme Some Oven —
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:
What a mess!!! It all turned to liquid before I even got all the sugar in it! A total disaster – what a waste!!
Hayley @ Gimme Some Oven —
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.
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.
Hayley @ Gimme Some Oven —
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!
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.
Hayley @ Gimme Some Oven —
We’re sorry to hear that, Allison! Did any egg yolk get in the whites? That can prevent them from getting stiff.
Briana Powchak —
Made these in my kitchen aide mixer. They came out perfectly. Not sure I understand all the complaints. It’s a fairly simple recipe. With my mixer, it took less than 5 minutes interestingly. I used 6 egg whites because I had made a recipe that called for 6 yolks and I didn’t want to waste the whites. I also added blue food coloring since today is Easter and it seemed like a fun color for the day.
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!
Hayley @ Gimme Some Oven —
Thanks for sharing with us, we’re glad you enjoyed them! Definitely feel free to use less sugar next time if you prefer. :)
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!
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!
Yummy
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!
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.
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
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 ;)
Mine didn’t fluff up at all, they’re a droopy mess :(
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
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!
These meringues look totally irresistible!
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!!
How long do these keep in a airtight container?
They should keep for at least a week. Enjoy!
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?
Would Stevia in the Raw work in this recipe? Thanks!
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.
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!
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!! :)
Mmmm Ghirardelli is the best! Hope you enjoy these! : )
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!
Thanks JoAnne, I’m happy you liked them! I’ll have to try mine smaller like that next time, they sound yummy!
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.
That’s so weird, I’ll have to look into that! I hope you enjoy the cookies! : )
would wax paper be able to serve as parchment? I ran out of parchment
No, wax paper can’t go in the oven, sorry!
To make these even more delicious…. dip in cool whip or whipped cream.
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.
These should be light and very slightly chewy/crunchy/crumbly once baked and cooled, just like meringue. Definitely not gooey. :)
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…….
Hi Marielle! Good for you, that’s so cool that you’re into baking! I hope you enjoy the recipe! : )
We’ll sure do!
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 :)
Thanks Jenna, we’re so happy you liked them, and thanks for your tip about the egg whites! :)
These are SO good. I’m going to share this on my blog once I launch next week! Thanks for the recipe!
Thanks Kathryn, we’re glad to hear you enjoy these!
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?
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!
Wwow, they are so wonderful. I used dark chocolate chips that I crushed.
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! :)
How do I submit my photo?
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.
We’re glad you liked these Melissa, and that’s good to know about the longer cook time – thanks for sharing!
These were very good! Quick, easy, and unique. Thanks for sharing the recipe!
Thanks Kate, we’re happy you enjoyed them! :)
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?
Awesome Nancy! We haven’t tried these with food coloring, but we think it should work fine – we hope you enjoy!
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 :)
We’re happy to hear you loved these Madison, thanks for sharing with us! :)
I just tried this last night and my eggs refused to whip. Any idea what that’s about? It was extremely extremely frustrating as I was rushing to cook and get ready for valentines day, my fault for waiting until the last minute for the treats I suppose. I sat there for like an hour try to make those things form peaks and it just did not work. At all.
Hi Rachel, we’re sorry this happened! It sounds to us like a bit of yolk got into the egg whites. We’ve had this happen to us so many times, and it’s incredibly frustrating (even the tiniest amount will prevent them from whipping.) However, if that isn’t the case, we’re not really sure what else could have caused this problem. :(
My 3 year old and I made these tonight and they were ABSOLUTELY PHENOMENAL!!!! She loves to cook and bake with me and I am trying to get her to help me make more complicated things so she gets good at culinary adventures and she did very well with these. We piped them out of a Ziploc bag and that made it easier and they were very pretty and turned out perfectly! We will definitely be making these again!!!!
Thanks,
Lindsay (Mom) and Arya (daughter)
Awww that is adorable Lindsay! We’re so glad you both enjoyed them — thanks for giving the recipe a try! :D
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!
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!
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.
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. :/
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:
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.
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!
I made this recipe only using egg whites sugar and chocolate chips and it turned out beautiful :)
We’re so glad to hear that, Dani!
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.
Made these in my kitchen aide mixer. They came out perfectly. Not sure I understand all the complaints. It’s a fairly simple recipe. With my mixer, it took less than 5 minutes interestingly. I used 6 egg whites because I had made a recipe that called for 6 yolks and I didn’t want to waste the whites. I also added blue food coloring since today is Easter and it seemed like a fun color for the day.
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!
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. :)
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!
My friend likes Oreos. Could I used the 100 calories packs and grind those up to add instead of the chocolate chips ?
Making these now and they look and smell wonderful. Can’t wait for them to cool!
Delicious and easy!
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!
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 ??
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.