Emily Luchetti’s Chocolate Chip Meringue Cookies
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 3large egg whites/100 grams
- ½cup sugar/100 grams
- ½cup chocolate chips/82 grams
- 1tablespoon dark cocoa powder/8 grams
- ½teaspoon vanilla extract
- ⅛teaspoon kosher salt
Nutritional analysis per serving (36 servings)
28 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 5 grams sugars; 0 grams protein; 13 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 275 degrees. Line baking sheets with parchment.
- Step 2
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.
- Step 3
Fold in chocolate chips, cocoa powder, vanilla extract and salt.
- Step 4
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.
Private Notes
Comments
This is a great and flexible recipe. I substituted orange extract for the vanilla, and held the cocoa til the end, swirling it in to make attractive streaks. Can add espresso powder in addition to or instead of
the cocoa powder.
Incredibly easy. I followed the directions, didn't worry about making each one the same shape. Did not bake until stiff and they held shape as they hardened in the air. I took them to a dinner party as a munchie with coffee/tea. They were no leftovers and three requests for the rest I've
A large egg white is 1 fluid oz (2 tablespoons), so 2 large egg whites would be 1/4 cup. It varies according to egg size, of course. 6 to 7 egg yolks = 1/2 cup. 1 egg yolk = 1 tablespoon. Whites. 4 to 6 egg whites = 1/2 cup.
After baking, I turned off the oven and left them inside for a half hour or so, which gave them a better texture.
Used about half the cocoa powder but otherwise followed the recipe exactly, and these never hardened but remained soft and squishy to the touch. I’ve made lots of meringue cookies and pavlovas successfully in the past, though this was my first time with this recipe. Unfortunately I can’t recommend it, especially after seeing the many comments from bakers who had a similar experience.
Had leftover egg whites from making several of Vaugn’s Thanksgiving pies. These whipped up so easy and added to the festive decor. Might chop the chocolate chips and try making these a little smaller to top a pie piece.
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