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Chocolate Chip Meringue Cookies

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Chocolate Chip Meringue Cookies


It’s almost Christmas!!! Are you ready?  I am not lol!  At least I am getting my baking done and this recipe cannot be simpler.  It’s that time of the week again, the Cookies Series from Dana and I where we each share an amazing cookie recipe perfect for you to bake this holiday season.

I recently discovered how much I love to make, photo and of course eat meringue cookies!  They are amazing, gorgeous, are made with 3 basic ingredients and are delicious!

Chocolate Chip Meringue Cookies

They are so simple to make and you can flavor them a variety of ways, this week I am sharing a Chocolate Chip Meringue Cookie Recipe.

These cookies are crispy and just melt in your mouth literally!

All you need is 4 egg whites, a little cream of tartar and sugar and you can make amazing meringues too!

So get out your mixer and whip up a batch of these for your next holiday get together and you will impress everyone I promise!

Though I must say the drawback of making these is you will not be able to stop eating them!  My family actually fights over crumbs of these cookies!

So try them for yourself you will love them!!

Chocolate Chip Meringue Cookies

Chocolate Chip Meringue Cookies

Chocolate Chip Meringue Cookies


  • 4 egg whites, at room temperature
  • 1/2 teaspoon Cream of Tartar
  • 1 cup sugar
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Chocolate Chips


  1. Preheat oven to 225°F.
  2. Beat egg whites in large bowl with electric mixer on medium speed until frothy. (If using a freestanding mixer, use wire whisk attachment.) Add cream of tartar; beat until soft peaks form. Increase speed to medium-high. Add sugar, 1 tablespoon at a time, beating until sugar is dissolved and stiff peaks form. Beat in extract. Gently stir in chips, if desired.
  3. Drop by rounded measuring teaspoonfuls about 1 inch apart onto 2 large foil-lined baking sheets sprayed with no stick cooking spray.
  4. Bake both sheets of meringues at the same time 45 minutes. Turn oven off. Let meringues stand in oven 1 hour or until completely cooled.

Looking for more holiday cookies?  Check out Dana’s Red Velvet Sandwich Cookies with Cream Cheese Frosting!  Yummy!


Check out our cookies from the last weeks!



DIY Home Sweet Home

The Country Cook

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  1. These look delicious – and super easy! Thanks for linking up at Whatever Goes Wednesday last week. This was the most viewed link at last week’s party, so we’ll be highlighting it at tomorrow’s party. We hope you’ll stop by and party with again this week!

  2. Oh my these look wonderful! I feel my self drooling over the beautiful photos of them. MUST MAKE this weekend! Thanks for sharing. Stopping by from Craftibilities.blogspot.com

  3. Yummy! These look great. It’s been about a year since I’ve made meringues. This just might inspire me to get at it again. Pinning

  4. I Have a question for when these are cooling in the oven, should the oven door be cracked at all? These look amazing by the way. Thank you.


    1. I have done it both ways with the door cracked and without it cracked and it has not made much of a difference though it is recommended to leave the door cracked :)

    1. Has anyone replaced the vanilla extract with peppermint extract? I’ve never used peppermint and was wondering how much to add to this recipe.

  5. I just made these for the first time and they are currently cooling in the oven. They are flat. What did I do wrong?

    1. Oh no! I am so sorry to hear that! One cause could be the egg whites weren’t whipped enough and another is that they could have been whipped too quickly causing larger air bubbles that then deflated. Don’t give up!

  6. Just followed this recipe and they came out AMAZING!!! I’m going to be perfecting my skills to make beautiful merengue cookies for Christmas next year

  7. I have been looking for a cookie to make that fits my Wellness Wins lifestyle! I’ve released #44 pounds since September and do not wish to carry anymore for my love of Christmas cookies! I modified the recipe to use all powdered sugar because it is -19 points per batch (I doubled) so got 70 cookies! Still in oven so I’ll have to come back and tell you how they taste!
    Thanks for the recipe.
    Merry Christmas5 stars

  8. These are one of my favorite cookies.
    I like to use mini chocolate chips and sometimes I add finely chopped pecans too. Oh yum.

  9. I just took them out of the oven about an hour ago and too embarrassed to tell you how many I’ve eaten already! Delicious ! I added some cinnamon too. Been baking sooo much during this quarantine and my waistline shows it so thought I’d try to lighten it up a bit. LOL Thanks for this great recipe. BTW, do they need to be refrigerated? Don’t know how to submit a picture.

  10. This is the second year I’ve made them and I always get Oooo’s and Ahhh’s. I don’t even use a piping tool, I just drop them by tablespoon on the cookie sheet. And they look beautiful. This year I’m going to try to crush up some peppermint sticks and use it in place of the chocolate chips. Not sure if I should just use a half cup or more. Wish me luck!

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