Meringue Cookies
These chocolate chip meringue cookies have a crisp shell over a dense chewy centre. Dairy and gluten-free they are a delightful treat for the holiday season.
Why This Recipe Works
- Crisp and light but with a satisfying chew in the centre
- Loved by all ages they are yummy to eat
- No fiddly piping is needed, meringue cookies look perfect as clouds
Ingredients you will need
- Egg whites
- Cream of tartar
- Salt
- Caster sugar
- Vanilla extract
- Icing sugar
- Chocolate drops
Ingredient Notes and Substitutes
- Egg whites: The egg whites should be at room temperature and should be completely free of egg yolk. The egg whites can actually be substituted for chilled aquafaba (the liquid from a can of chickpeas)
- Cream of tartar: The cream of tartar can be left out, the meringues will work without it. Its role in meringues is as a stabiliser and actually speeds up the beating process.
- Vanilla Extract: For the best vanilla flavor look for a vanilla extract like this one by Heilala rather than an imitation vanilla essence.
How to make chewy meringue cookies
Below are illustrated step-by-step instructions to make my Meringue Cookies recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Prep: Preheat your oven to 110 degrees Celsius (230 F) and line baking sheets with baking or parchment paper
Step one: In the bowl of a stand mixer add the egg whites, cream of tartar and salt. Starting on a low speed whip the egg increasing the speed to medium until the egg white bubbles are small and uniform, and when you lift the beaters soft peaks form. This can take some time, you want to check that all the egg white has been whipped and that there is no liquid egg white in the bottom of the bowl.
Step two: Increase the speed to high and begin adding the caster sugar steadily. I do this by adding the sugar a tablespoon at a time until all the sugar has been added.
Step three: Once the caster sugar has been added, add the vanilla and beat until stiff peaks have formed.
Step four Remove the mixing bowl from the stand mixer and sift one-third of the icing sugar over the glossy whipped egg whites. Fold this in using a spatula. Repeat with the next third of the icing sugar and then the final third.
Step five: Add three-quarters of the chocolate drops to the meringue and carefully fold through.
Step six: Spoon large spoonfuls of the meringue onto the lined baking paper to form your meringue cookies.
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Step seven Top the cookies with a few of the remaining chocolate chips.
Step eight: Bake for 1 hour and 15 minutes, before turning off the oven and leaving the meringues in the oven to cool completely.
Enjoy!
Top Tips
Here is how you can make these Chocolate Chip Meringue Cookies perfectly every time!
- Be sure to leave your meringues in the oven until they are completely cool.
- Stick to the ratio of one part egg white to one part caster sugar to one part icing sugar and you will get great meringues. If you have fewer egg whites than 100 grams, then reduce the sugar to match.
- When you are separating your eggs be careful to make sure no egg yolk sneaks into your meringue mixture.
- Once cool, store your meringue cookies in an airtight container at room temperature for up to two weeks.
- Keep the egg yolks and make this easy lemon curd recipe
FAQs
If you have added your sugar too quickly you can get grainy meringues, add the sugar spoonful by spoonful to avoid this.
Whenever you are whipping egg whites they should be at room temperature, this will give you the most volume.
Meringue cookies
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Equipment
- Stand mixer or an electric hand beater
Ingredients
- 100 grams egg whites ½ a cup Approximately 4 eggs.
- ¼ teaspoon cream of tartar
- 1 pinch salt
- 100 grams caster sugar Approximately ½ a cup. The key is to use 2 parts sugar for every 1 part egg white. So if your egg whites aren't quite ½ a cup adjust the sugar to suit.
- 1 teaspoon vanilla extract
- 100 grams icing sugar Approximately ½ cup
- 150 grams chocolate drops Approximately 1 cup
Instructions
- Preheat your oven to 110 degrees Celsius (230 F)
- Line baking sheets with baking paper
- In the bowl of a stand mixer add the egg whites, cream of tartar and salt. Starting on a low speed whip the egg increasing the speed to medium until the egg white bubbles are small and uniform, and when you lift the beaters soft peaks form. This can take some time, you want to check that all the egg white has been whipped and that there is no liquid egg white in the bottom of the bowl.
- Increase the speed to high and begin adding the caster sugar steadily. I do this by adding the sugar a tablespoon at a time until all the sugar has been added.
- Once the caster sugar has been added, add the vanilla and beat until stiff peaks have formed.
- Remove the mixing bowl from the stand mixer and sift one-third of the icing sugar over the glossy whipped egg whites. Fold this in using a spatula. Repeat with the next third of the icing sugar and then the final third.
- Add three-quarters of the chocolate drops to the meringue and carefully fold through.
- Spoon large spoonfuls of the meringue onto the lined baking paper to form your meringue cookies.
- Top the cookies with a few of the remining chocolate chips.
- Bake for 1 hour and 15 minutes, before turning off the oven and leaving the meringues in the oven to cool completely.
- Enjoy!
Video
Notes
- Be sure to leave your meringues in the oven until they are completely cool.
- Stick to the ratio of one part egg white to one part caster sugar to one part icing sugar and you will get great meringues. If you have fewer egg whites than 100 grams, then reduce the sugar to match.
- When you are separating your eggs be careful to make sure no egg yolk sneaks into your meringue mixture.
- Once cool, store your meringue cookies in an airtight container at room temperature for up to two weeks.
- Egg whites: The egg whites should be at room temperature and should be completely free of egg yolk. The egg whites can actually be substituted for chilled aquafaba (the liquid from a can of chickpeas)
- Cream of tartar: The cream of tartar can be left out, the meringues will work without it. Its role in meringues is as a stabiliser and actually speeds up the beating process.
- Vanilla Extract: For the best vanilla flavor look for a vanilla extract like this one by Heilala rather than an imitation vanilla essence.
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