Chocolate Chip Meringue Cookies

Fresh egg whites – 5 (from actual eggs, not a box)

Lemon – 1 slice

Vanilla – 1 teaspoon

Sugar – 1.5 cups

Chocolate Chips

Heat oven to 220 degrees

For this recipe, you will need a stand mixer or electric hand mixer.

In a small bowl, collect the egg whites by separating the egg whites from yolks. Make certain to not get any yolk in the egg whites. Let the egg whites sit for a few minutes to come closer to room temperature before you start mixing.

  • Slide lemon slice over the mixer beaters and the inside of a large mixing bowl
  • Add egg whites to the bowl you’ve rubbed the lemon on
  • Add the vanilla to the egg whites
  • Blend on medium speed, until you have soft peaks
  • Add sugar SLOWLY by sprinkling a thin layer at a time into the bowl as you continue to mix on medium speed. Adding the sugar should take several minutes.
  • Blend until all the sugar is fully incorporated, and the mixture forms very stiff, glossy, white peaks
  • Turn off mixer to add chocolate chips – I try to keep it to 3/4 cup or less so that the cookies stay big and fluffy – gently sprinkle the chocolate chips in an even layer over the surface of meringue mixture, then use a spatula to gently fold them in by hand. Mix just enough to incorporate the chocolate chips, do not over mix.

Use an ice cream scooper to drop big even portions onto a parchment-lined baking sheet, keeping cookies an inch or two apart. (You can use cooking spray if you don’t have parchment, but it can discolor the bottoms of the cookie slightly.)

Bake for 60 minutes, then turn the oven off and leave the oven closed for several hours to cool. The longer you leave the cookies to cool in the (turned off) oven, the better they will be. Properly dried meringue cookies will be crunchy and sound hollow when you tap on the bottom.


  • You can eat them plain, of if you’d like to get fancier: dip/drizzle with milk chocolate or sprinkle with a cocoa/powdered sugar mixture (pictured).
  • Make them spring/Easter themed by adding a tiny drop of food coloring to lightly color your meringues just before you add your chocolate chips.
  • If you’re great with a piping bag, you can skip the chocolate chips and use an extra large star attachment, or freehand pipe large Peep shapes.