Best Chocolate Chip Meringue Cookies Recipes

CHOCOLATE CHIP MERINGUE COOKIES

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat egg whites until foamy. Add cream of tartar and salt; beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form, about 6 minutes. Beat in cocoa. Fold in chocolate chips and nuts if desired., Cut a small hole in the corner of a pastry or plastic bag; insert # 806 round pastry tip. Fill the bag with meringue. Pipe 1-1/2-in. hearts 2 in. apart onto lightly greased baking sheets. Bake at 300° for 20-25 minutes or until firm to the touch. Remove to wire racks to cool. Store in an airtight container.

CHOCOLATE CHIP CANDY CANE MERINGUE COOKIES

Steps:

• Preheat the oven to 250 degrees F (120 degrees C). Line cookie sheets with parchment paper.
• Beat egg whites in a clean glass or metal bowl until foamy. Add salt and cream of tartar, and continue beating until soft peaks form. Gradually add sugar while continuing to beat to stiff peaks. When the meringue is stiff remove from the mixer. Stir in vanilla and fold in candy canes, chocolate chips and walnuts. Drop by heaping teaspoonfuls onto the prepared baking sheets. If you can't bake all of the cookies at once, store the extra in the refrigerator until the other ones are done.
• Bake for 40 minutes in the preheated oven, or until dry enough to easily peel off of the cookie sheet. Cool cookies then store in an airtight tin.

CHOCOLATE CHIP MERINGUE COOKIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line 2 large baking sheets with parchment paper.
• In a small bowl, whisk together sugar and cornstarch; set aside.
• In a large bowl beat egg whites with an electric mixer, until foamy. Beat in vinegar on medium speed until soft peaks form (about 2 minutes). On high speed, beat in sugar mixture, 1 tablespoon (15 mL) at a time, until stiff glossy peaks form (about 2 to 3 minutes). Fold in chocolate chips and cocoa powder, until just blended.
• Drop by tablespoonfuls (15 mL), about 1-inch (2.5 cm) apart, onto prepared baking sheets. Bake for 30 minutes or until cookies are dry to touch, rotating pans halfway through. Remove cookies from sheets and place on cooling racks. Sprinkle with cocoa powder, if desired. Cool completely. Store in airtight containers.

FORGOTTEN PUFFS (CHOCOLATE CHIP MERINGUE COOKIES)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Add vanilla extract and stir. Fold chocolate chips and pecans into the mixture. Drop by teaspoonful onto prepared baking sheet.
• Bake in preheated oven for 1 minute. Turn oven off and let cookies continue to bake as the oven cools until light and crispy, 5 hours to overnight.

EMILY LUCHETTI'S CHOCOLATE CHIP MERINGUE COOKIES

Steps:

• Preheat oven to 275 degrees. Line baking sheets with parchment.
• In bowl of a standing mixer fitted with whip attachment, beat egg whites on medium speed until airy and peaks start to form. Slowly add sugar, a tablespoon at a time, and turn speed to high. Beat until stiff and shiny, another 5 minutes.
• Fold in chocolate chips, cocoa powder, vanilla extract and salt.
• Drop by heaped tablespoons or scoop onto baking sheets, about 1 inch apart. Cookies will not spread when they bake. Bake 30 to 35 minutes, until the outsides are dry and you can lift the cookies from the parchment. They will lift off more easily once cool. Store in an airtight container.

CHOCOLATE CHIP MERINGUE COOKIES

Steps:

• Preheat oven to 225 degrees.
• In a medium bowl, beat egg whites, salt, cream of tartar, vanilla and cocoa powder until soft peaks form.
• Gradually add sugar and continue to beat until meringue is stiff and glossy (about 90 seconds more after all sugar has been added). Please note that it is important to beat the whites long enough. The cookies will spread and be thinner rather than lofty (as shown in the pic) if poured on the sheet prematurely. You don't want the whites to break (start to get crumbly and break a part) .that will result in failed meringues but you are going to beat these a long time -- sometimes it takes me 5 minutes or more! A stand mixer sure is a plus here. What we are doing is incorporating air into the egg whites. That is what makes these cookies lofty, big and light in texture!
• Gently fold in the chocolate chips.
• On a parchment-lined baking sheet, drop meringue by the 1/4 cup (I like to use an ice cream scoop with a release).
• For chewy cookies with a slightly crispy outer crust: Bake until dry and slightly crispy on outside about 1 hour. Let cool on baking sheets and then remove to an airtight container with sheets of parchment paper in between layers.
• For crispy more traditional meringues, cook until dry and crispy through about 1 1/2 hours. Let cool on baking sheets. Let cool on baking sheets and then remove to an airtight container with sheets of parchment paper in between layers.

WEIGHT WATCHERS CHOCOLATE CHIP MERINGUE COOKIES - WW POINTS = 2

Steps:

• Preheat oven to 200ºF.
• Coat a large baking sheet with cooking spray and coat with a light dusting of flour; shake off excess flour and set aside.
• In a large mixing bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add sugar and beat until stiff, glossy peaks form; gently fold in chocolate and vanilla.
• Drop mixture by heaping tablespoons onto prepared baking sheet about 1 inch apart, making 24 cookies.
• Bake until lightly golden and no longer sticky on the surface, about 1 hour. Turn oven off and let cookies sit in oven for 1 hour. Transfer cookies to wire racks to cool completely. Yields 2 cookies per serving.
• NOTE: You can make these cookies mini if you prefer. Just use heaping teaspoons of batter; not tablespoons.

TOASTED COCONUT CHOCOLATE CHIP MERINGUE COOKIES

Steps:

• Heat oven to 325 degree's Toast coconut on sheet pan until light golden brown, Remove from oven and set aside.
• Line 2 baking sheets with parchment paper. Spray oil on pans first so paper doesn't slip.
• Beat egg whites until stiff peaks form. Sprinkle the vinegar,and vanilla on the egg whites.
• slowly while beating on low speed. Mix in the sugar until incorporated.
• Fold in chocolate chips and coconut.
• place teaspoon fulls of Meringue mixture on to parchment lined cookie sheets. Bake on center rack about 15 minutes,or until edges are browned.
• Remove from oven and cool thoroughly before removing them from parchment paper.Cookies are very fragile. Store cookies loosely covered.

CHOCOLATE CHIP MERINGUE COOKIES

Steps:

• Heat oven to 175 degrees. Line several baking sheets or parchment paper with Silpats (French nonstick baking mats), and set baking sheets aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until they form soft peaks. Sprinkle a few spoonfuls of superfine sugar over beaten egg whites, and whisk in on low speed.
• Increase speed of mixer; whisking constantly, continue adding superfine sugar, a spoonful at a time, until all has been incorporated and mixture is firm enough to hold stiff and glossy peaks. Fold in chocolate chips.
• Pipe or spoon small mounds of mixture onto baking sheets, spacing mounds about 1 inch apart. Bake meringues until completely dry to the touch, about 3 hours, ensuring they do not brown.
• Transfer sheets to a wire rack to cool completely. Store in an airtight container up to 3 days. Before serving, dust meringues with confectioners' sugar and cocoa powder.

CHOCOLATE CHIP MERINGUE COOKIES

Steps:

• Preheat oven to 300°.
• Beat egg whites, cream of tartar, and salt at high speed of a mixer until soft peaks form.
• Add sugar, 1 tablespoon at a time, beating until stiff peaks form.
• Sift cocoa over egg white mixture.
• Fold in minichips.
• Cover a baking sheet with parchment paper.
• Secure to baking sheet with masking tape.
• Drop batter by level tablespoonfuls onto prepared baking sheet.
• Bake at 300° for 40 minutes or until crisp.
• Cool on pan on a wire rack.
• Repeat procedure with remaining batter, reusing parchment paper.
• Serve and enjoy.
• Store in an airtight container.

CHOCOLATE CHIP MERINGUE COOKIES

Steps:

• 1. Preheat oven to 350 .
• 2. Line 2 baking sheets with parchment paper. Set aside.
• 3. In the bowl of an electric mixer, beat egg whites until foamy.
• 4. Add the cream of tartar and beat until fluffy but not at all dry. (Be careful not to over beat.)
• 5. Add the sugar gradually, about 3 tablespoons at a time
• 6. When 1/2 of the sugar has been added, add the vanilla extract.
• 7. Continue beating and adding remaining sugar in batches, until all of the sugar is dissolved and the meringue is very shiny and tight.
• 8. Gently fold in the chocolate chips and chopped nuts.
• 9. Working one teaspoon at a time, push a teaspoon of meringue from the tip of 1 teaspoon with the back of another teaspoon onto the lined baking sheets, leaving 1-inch of space between cookies.
• 10. Place baking sheets in the preheated oven and turn the oven off.
• 11. Leave the cookies (undisturbed) in the oven for at least 2 hours and up to overnight, or until cookies are crisp and dry.

CHOCOLATE CHIP MERINGUE COOKIES

Steps:

• Preheat oven to 350 F Add vanilla and salt to egg whites, beat until frothy. Gradually add sugar beating until stiff peaks are formed and sugar dissolves. Gently fold in chocolate chips and nuts. Drop by teaspoon-full onto greased cookie sheet (I used parchment instead of greasing the cookie sheet). Place in preheated oven. Close and turn off oven. Leave 4-5 hours or overnight. Makes about 18 cookies.