Recipe: Chocolate Chip Meringue Cookies

Everybody loves meringue as dessert because of the common belief that it is low calorie and gluten-free. That may have some truth in it since no flour is used but the amount of sugar (1/4 cup : 1 egg white) in the recipe is enough to send you into a diabetic coma. So I dont quite agree with the low calorie part.

BUT low calorie or not, I have always been fascinated with meringue. From the baking process of beating the egg whites into soft peaks and adding sugar till stiff peaks are formed, right to opening the oven when the timer goes off and enjoying the final product as you bite through that crisp dry exterior into a fudgy and extremely sweet inside. Yes I love meringues very much.

Earlier last year, using plain vanilla flavoured meringue, I made Eton Mess with a friend and I loved how the crisp meringue complemented the softness and creaminess of the whipped cream. This time, I wanted to try making a cookie with the same meringue concept but with chocolate chips instead!

And I soon learnt that making meringue in Adelaide and Singapore is very different. The humidity of the weather plays an extremely huge factor in the time the meringue takes to dry. I took it for granted in Adelaide and could easily leave meringue sitting out in the open to cool for a couple of hours before coming back to it. This time, after 10 min tops, the meringue started getting all sticky. In addition, I had to put the meringue back into the oven to dry at 110C for an extra hour because the concept of leaving the oven door open after baking for the meringues to dry, simply does not work in a high humidity country.

With that said, I enjoyed folding the cocoa power and chocolate chips into the beaten eggs whites and watching the marbled swirly effect in the bowl.. I went a little crazy with Instagram trying to capture the lovely brown and white hue.

The best part about these meringue cookies is that you do not have to mix it up with whipped cream or fruit after it has cooled! Simply pick one off the baking sheet (the cookies will detach easily once it has dried completely) and pop it into your mouth for that afternoon sugar rush.

And just like all chocolate chip cookies snacks, a glass of milk is always in order for a complete experience!

Adapted from
  • 3 large egg whites
  • 1/4 tsp cream of tartar
  • 1/4 tsp salt
  • 3/4 cup sugar
  • 3 tbsp unsweetened cocoa
  • 3 tbsp semisweet miniature chocolate chips
  1. Preheat oven to 275F or 135C
  2. Beat egg whites until foamy
  3. Add the cream of tartar, and salt and continue beating at high speed of a mixer until soft peaks form.
  4. Add sugar, 1 tbsp at a time, beating until stiff peaks form.
  5. Sift cocoa over egg white mixture; fold in. Fold in mini chips.
  6. Cover a baking sheet with parchment paper;
  7. Drop batter by teaspoonfuls or tablespoonfuls (like mine) onto prepared baking sheet. They can be very close together as they will not spread much with baking.
  8. Bake at 275F = 135C for 40-45 minutes or until crisp and dry (if youre in a humid country like mine, reduce the heat to 110C after the 45 min and continue baking for 1hr to allow the cookies properly dry)
  9. Cool on pan on a wire rack. Repeat procedure with remaining batter, reusing parchment paper. Store in an airtight container and put it in the freezer if you want it to last! (doesnt require defrosting before eating)
  10. Yield: 4 dozen small cookies in the original recipe or 1 dozen big ones like mine!
Baking: Cookies, Recipes

7 Responses to Recipe: Chocolate Chip Meringue Cookies

  1. Nick says:


  2. Raymond says:

    :) Must have been as delicious as it looks!

  3. weixin says:

    Does it taste better by itself or better with cold milk as depicted? (I’m not a big fan of milk)

    • admin says:

      You missed this last week! I made for you and then you didnt come for Thursday’s class.. LOL you would have LOVED it.. even mum said so. Hee

  4. Synne says:

    Looks delicious!
    Is it possible to make these without the cream of tartar?

    • admin says:

      Thank you Synne! The Cream of Tartar is used just to stabilize the egg whites, making the meringue easier to beat into peaks (you can easily substitute the same amt with white vinegar).

      And if you take a look at my other meringue recipe in my Eton Mess, I didnt use the cream of tartar and my meringues still turned out beautifully but just make sure you beat the whites thoroughly! Good luck :)

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