Chocolate Chip Meringues are an ideal use for leftover egg whites. These light, crisp cookies with tender, chewy centers and pockets of semisweet chocolate are always a crowd-pleaser.
Chocolate Egg White Cookies practically melt in your mouth, with cocoa powder and chocolate chips delivering a satisfying chocolate hit for any enthusiast.
Why You Must Make
- They transform leftover egg whites into a delightful dessert.
- Meringues are lighter than many traditional cookies while still feeling indulgent.
- They deliver rich chocolate flavor in a delicate, airy package.
Compared with many baked treats, these chocolate meringues give a big chocolate impact without excess fat or calories. After making creme brûlée the day before and saving the yolks for another project, I had several egg whites to use. Adding cocoa powder and chocolate chips to a whipped egg-white base produces cookies with crisp exteriors and soft, slightly squidgy centers—perfect for snacking or serving with coffee. They were an instant hit at my house; the request for seconds came quickly.
Reader Endorsement:
From Anna: O.M.G. Utterly amazing. I made the full batch but made the cookies a bit bigger. I also made one large disk to top with fruit. I’ll make these every time I make fresh pasta since I use the yolks for pasta and wanted something different than quiches for the egg whites.
Expert Tips
- Egg whites whip best at room temperature. To speed warming, set the mixing bowl in a larger bowl of hot (not boiling) water for a few minutes—just avoid any water getting into the whites.
- PRO-Tip: Ensure bowls and beaters are completely clean and dry. Any oil or egg yolk residue prevents egg whites from forming firm peaks.
- PRO-Tip: Separate eggs while they are cold for easier separation, then let the whites come up to room temperature before whipping.
- Add cream of tartar to stabilize the foamed egg whites and improve volume.
- Superfine sugar dissolves into whipped whites more easily; if you have it, use it.
- If you prefer classic vanilla meringues, try a simple vanilla meringue recipe instead for a lighter-flavored option.
Frequently Asked Questions
Meringue is simply beaten egg whites and sugar whipped to stiff peaks. It can be used as a pie topping, formed into pavlovas, or piped into small meringue cookies. They are typically baked at a low temperature for a longer time to develop a crisp exterior while keeping the inside tender.
Humidity is a common cause—avoid making meringues on very humid days. If they become chewy, place them in a 200°F oven for 10 minutes to crisp them. Underbaking or not allowing meringues to cool in the turned-off oven to dry can also leave them soft; letting them cool slowly inside the oven helps any remaining moisture evaporate.
Store chocolate meringue cookies at room temperature in a cool, dry, airtight container. Because meringues are hygroscopic and absorb moisture from the air, proper storage prevents them from softening. Kept correctly, they will stay crisp for up to two weeks and can be frozen in an airtight container for three months or longer.
Cream of tartar stabilizes whipped egg whites, so it’s recommended. If you don’t have it, substitute an equal amount of white vinegar or twice the amount of lemon juice, since both are acidic and help stabilize the foam.
You May Also Like:
- Crazy Chocolate Cookies
- Double Chocolate Cookies
- Layered Chocolate Chip Cookies
- S’mores Cookies
- Fudgy Chocolate Crinkles
- Death by Chocolate Cookies
- More Homemade Chocolate Recipes
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Chocolate Chip Meringues
20 minutes
40 minutes
1 hour
Varies
A delicious way to use up leftover egg whites
Ingredients
- 6–7 egg whites at room temperature
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- 2 cups sugar
- 1 tablespoon vanilla
- ½ cup unsweetened cocoa
- 1½ cups chocolate chips
Instructions
- Preheat the oven to 300ºF.
- Beat the egg whites, cream of tartar, and salt on high speed until soft peaks form.
- Add the sugar one tablespoon at a time while continuing to beat until firm peaks form.
- Stir in the vanilla, sift the cocoa into the bowl, and mix on low until combined. Fold in the chocolate chips.
- Line baking sheets with parchment and drop rounded tablespoons of batter onto the sheets.
- Bake about 40 minutes for meringues with chewy centers; bake longer if you prefer fully crisp cookies.
- Cool completely and store in an airtight container.
Notes
Yield varies with cookie size; this recipe makes a large batch (roughly 50–100 meringues depending on how big you make them). You can halve the recipe and use 3 egg whites for a smaller batch.
Nutrition Information:
Yield:
50
Serving Size:
2 cookies
Amount Per Serving:
Calories: 63
Total Fat: 2g
Saturated Fat: 1g
Trans Fat: 0g
Unsaturated Fat: 1g
Cholesterol: 0mg
Sodium: 30mg
Carbohydrates: 12g
Fiber: 0g
Sugar: 11g
Protein: 1g
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