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Chocolate Chip Meringue Cookies
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Description
Our family always used to make these growing up, and I just love the alternative they provide to a standard chocolate chip cookie! They’re wonderfully light and airy and vanilla-y, and have the classic melt-in-your-mouth delightfulness of meringues.
Ingredients
- 4 whole Egg Whites
- ¼ teaspoons Salt
- ¼ teaspoons Cream Of Tartar
- 1 Tablespoon Vanilla Extract
- 1-½ cup Sugar
- 1-½ cup Mini Chocolate Chips
Preparation
Beat egg whites, salt, cream of tartar and vanilla until soft peaks form. Slowly add sugar and beat until stiff peaks form about 5 minutes. Gently fold in chocolate chips.
Prepare cookie sheet (either with grease, or parchment paper, or aluminum foil). Drop by heaping teaspoon-fulls onto cookie sheet. Bake at 300 degrees for 25-30 minutes. Undersides of cookies should be lightly tanned.
***In case you’ve never worked with egg whites and “soft” and “stiff peaks” before, don’t be intimidated! It’s a piece of cake (or…mmm…cookie). 
The way to test for those stages to just take some sort of spoon (or your mixing beater) and dip it into the batter and lift straight up. If the peaks curve down slightly when the spoon is lifted, you have “soft peaks”. If they stand straight up and don’t move, congrats — you have “stiff peaks”.
More Recipes from Ali @ gimmesomeoven
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6 Comments
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foodiealltheway on 10.18.2009
These were GREAT!! Next time I’ll also add chopped pecans too! Good and easy!!
dancingfoodie on 8.24.2009
I made a half batch, having only two eggs, and still managed to get 28 large cookies.
I used to make something similar when I was a kid (no cream of tartar and instead of baking the cookies, we’d heat the oven to 300, then turn it off and let the cookies bake in the residual heat overnight). My recollection is that the cookies were more crispy. This version made a crispy-yet-chewy cookie but certainly a crowd pleaser (and by “crowd”, I mean my husband and two-year-old daughter!).
chadycake on 8.15.2009
This recipe is a winner! Our church’s VBS had a cookie competition & my 8 & 5 years old boys picked these cookies because they look like rocks (VBS theme was SonRock Kids Camp). I helped them separate the eggs & with the measuring, but other than that they made these by themselves. Ours turned out a little flatter than the picture… I don’t think the boys quite got the batter to “stiff peaks”… but they were still really good & they WON the cookie competition!!! Thank you for a great recipe!
Lavenia Kaye on 8.14.2009
Wonderful! Easy and soo good. I did change one thing – when I went to purchase the mini chocolate chips – I saw the Andes’ Mint baking pieces. Used 1 1/2 cups of the baking pieces and they were wonderful in these cookies. Had them for a party at the house for a group of ladies and they could not quit eating them! Will make these again.
One other comment – used our “home grown” eggs and it made 80 cookies – maybe our Tennessee eggs are just larger. he he
OSBP on 8.11.2009
I’ve had these only once before. Their texture is so addicting!!!