Ensure your bowl and beaters are impeccably clean. Any trace of grease can prevent the egg whites from whipping properly. Room temperature egg whites will whip to a greater volume than cold ones. For a smoother meringue, use superfine sugar. Regular granulated sugar will also work, but the meringue may have a slightly grainier texture. Be patient during the baking process. The low temperature is crucial for achieving the desired texture. Store the cooled meringue cookies in an airtight container at room temperature. They are best enjoyed within a few days.
Meringue Cookies
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PREP TIME20 mins
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COOK TIME25 mins
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TOTAL TIME40 mins
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SERVING12 People
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VIEWS469
Delicate clouds of sweetness, these Meringue Cookies offer a delightful contrast of textures. A crisp outer shell yields to a chewy, melt-in-your-mouth interior, studded with the rich decadence of semi-sweet chocolate.
Ingridients
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Nutrition
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Carbohydrate13 g
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Cholesterol0 mg
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Fiber0 g
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Protein1 g
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Saturated Fat0 g
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Sodium30 mg
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Sugar13 g
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Fat0 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 300°F (150°C). Line baking sheets with parchment paper. (5 minutes)
02 Step
Recipe View In a meticulously clean bowl, beat the egg whites, salt, cream of tartar, and vanilla extract with an electric mixer until soft peaks form. (3 minutes)
03 Step
Recipe View Gradually add the granulated sugar, continuing to whip until stiff, glossy peaks form. This may take approximately 5-7 minutes.
04 Step
Recipe View If using, gently fold in the semi-sweet chocolate chips until evenly distributed. (2 minutes)
05 Step
Recipe View Drop the meringue mixture by heaping teaspoonfuls onto the prepared baking sheets, leaving about 1 inch between each cookie. (5 minutes)
06 Step
Recipe View Bake in the preheated oven until the meringues are lightly browned and crisp, about 25 minutes. (25 minutes)
07 Step
Recipe View Turn off the oven and let the meringues cool completely inside the oven with the door slightly ajar. This helps to prevent cracking. (60 minutes)
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Carlee Russelschroeder
Oct 19, 2024My kids loved these! So easy to make and a big hit.
Rosalyn Price
Sep 4, 2024I made these for a bake sale and they were the first thing to sell out!
Scarlett Armstrong
Aug 31, 2024Be patient with the baking time. It's worth it!
Cole Rice
Aug 18, 2024I didn't have cream of tartar, so I used a teaspoon of lemon juice. Worked great!
Fredy Beer
Jul 7, 2024These came out perfectly! The slow baking really makes a difference.
Laury Dibbert
May 5, 2024Mine cracked a little, but they still tasted amazing. Next time I'll be more careful about the temperature.
Jayne Stark
Feb 16, 2023I added a pinch of espresso powder – delicious!
Isabel Mcdermott
Nov 24, 2022The texture was perfect - crispy on the outside and chewy inside.
Emilio Boyer
Nov 13, 2022These are so much better than store-bought meringues.