Chocolate Chip Meringue Cookies

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Chocolate Chip Meringue Cookies

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These light-as-a-cloud, kiss-shaped chocolate chip meringue cookies have a crisp outer shell and marshmallowy-soft interior.

Chocolate Chip Meringue Cookies

These light-as-a-cloud, kiss-shaped chocolate chip meringue cookies have a crisp outer shell and a marshmallowy-soft interior, reminiscent of the meringue portion of a pavlova. They’re gluten-free and somewhat guilt-free. Yes, I know—sugar and chocolate—but as cookies go, they’re pretty innocent. This recipe comes from one of my mom’s best friends, Kathy Hattendorf, who’s like an aunt to me. Thank you, Aunt Kathy!

“These are absolute perfection. Easy to make and the most delicious merengue cookies!”


What You’ll Need To Make Chocolate Chip Meringues

ingredients for chocolate chip meringue cookies

Step-by-Step Instructions

Begin by combining the egg whites, cream of tartar, and salt in the bowl of an electric mixer fitted with the whisk attachment. Beat until frothy, soft peaks form.

beating the egg whites until foamy

Add the sugar very gradually, beating all the while. It should take about 2 minutes to add it all. Then continue beating for 4 to 5 minutes more, until the meringue is glossy and stiff, with a shaving cream-like consistency.

beating the meringue to stiff and glossy peaks

Add the vanilla and mix well.

beating in the vanilla

Set aside 3 tablespoons of chocolate chips and add the rest to the meringue. Fold with a rubber spatula to combine.

folding in the chocolate chips

Drop heaping mounds of the meringue onto lined baking sheets and dot with the reserved chocolate chips.

meringue mounds on baking sheet ready to bake

Bake in a 250°F oven for 30 minutes, then turn the oven off and allow the meringues to cool in the oven for 30 minutes more.

baked chocolate chip meringue cookies cooling on baking sheet

Let the cookies continue cooling on the baking sheet on the countertop until the chocolate chips are no longer soft. The cookies are best enjoyed fresh on the day they are made but leftovers can be stored an airtight container for several days. Be careful when stacking the cookies; they are fragile.

Chocolate Chip Meringue Cookies

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Chocolate Chip Meringue Cookies

These light-as-a-cloud, kiss-shaped chocolate chip meringue cookies have a crisp outer shell and marshmallowy-soft interior.

Servings: 18 to 20 cookies
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes, plus about 1-1/2 hours to cool


  • 3 large egg whites, at room temperature
  • ⅛ teaspoon cream of tartar
  • ⅛ teaspoon salt
  • ¾ cup sugar
  • ¼ teaspoon vanilla extract
  • ¾ cup semisweet chocolate chips


  1. Set two racks in the center of the oven and preheat the oven to 250°F. Line two baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites, cream of tartar and salt on medium-high speed (or high speed if using a hand mixer) until the egg whites are frothy, white, and hold a soft peak when the whisk is lifted out of the bowl, about 45 seconds. Continue to beat on medium-high speed, adding the sugar very gradually, taking about 2 minutes to add it all. Beat for 4 to 5 minutes more, until the meringue is glossy and stiff, with a shaving cream-like consistency. Beat in the vanilla extract. Set 3 tablespoons of the chocolate chips aside. Add the remaining chocolate chips to the meringue and fold with a rubber spatula to combine.
  3. Use two soup spoons to drop 1.5-in mounds of meringue onto the prepared baking sheets about 2 inches apart. Dot the meringues with the reserved chocolate chips, pressing them into the meringue just slightly. Place the meringues in the oven and bake for 30 minutes. Turn the oven off and let the meringues cool in the oven for 30 minutes more. Let the meringues finish cooling on the baking sheets on the countertop for about 1 hour, or until the chocolate chips are no longer soft. The cookies are best enjoyed fresh on the day they are made but leftovers can be stored in an airtight container for several days. Take care when stacking the cookies; they are fragile.
  4. Note: It's best to make these cookies on a cool, dry day. Humidity may cause them to become sticky.

Nutrition Information

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  • Per serving (20 servings)
  • Serving size: 1 cookie
  • Calories: 63
  • Fat: 2 g
  • Saturated fat: 1 g
  • Carbohydrates: 12 g
  • Sugar: 11 g
  • Fiber: 0 g
  • Protein: 1 g
  • Sodium: 24 mg
  • Cholesterol: 0 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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  • Thank you Jenn, for providing a perfect protocol to be successful at my first attempt at creating meringue cookies. For those who love details, like me, I used speed 7 (of 10) on my 20-year-old Kitchenaid stand mixer for mixing. It took longer than 45 sec for soft peaks to form. After adding the sugar slowly over 2 minutes, another 4 minutes was all it took to get the shaving cream consistency. I then made a point to make exactly 20 puffs, going back and adding extra mix to the blobs. I did switch pans from top to bottom half way through the 30 minute baking time. These were firm on the outside and creamy on the inside, exactly what I was hoping for. Having never made or eaten cookies like these, we were pleasantly surprised. They were just as good the next day. My whole family enjoyed them and can’t wait for me to make more. Thanks again!

    • I meant to rate it 5 stars. Sorry.

  • Fabulous! I made these for Passover without the cream of tartar, and they were terrific! Thank you, once again, for making my life easier with your awesome recipes!

  • I make these every Christmas with one addition – I fold in 4T of crushed candy canes with the chocolate chips.

    • Is that tablespoon or teaspoon of crushed candy cane?

  • Can duck eggs be used?

    • — Rebecca Harris
    • Reply
    • Hi Rebecca, I’ve never used them so I can’t say for sure — I’m sorry!

      • Hi! I just made these and they are delicious! I thought they were a bit too sweet, can I reduce the sugar or will it change the consistency to much?

        • — Randee on June 1, 2023
        • Reply
        • Glad you liked them! I think you could get away with reducing the sugar to 2/3 cup. Please LMK how they come out if you try it!

          • — Jenn on June 6, 2023
          • Reply
    • Mine came out sticky
      What can I do to fix this ?

      • HI Carol, Meringues can be impacted by the humidity. Did you by any chance make them when it was humid or rainy out? Also, you could try to put them back in the oven for 10 minutes (at very low heat) to crisp it up a bit.

  • Thank you for the lovely recipe. Would you recommend any changes to this recipe if I am at high altitude (Colorado)?

    • Hi Lauren, I don’t have experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share – I’m sorry! You may find these tips helpful though. Hope you enjoy the cookies if you make them!

  • Absolutely delightful morsels! Succeeded my first attempt, and it was certainly worth searching for the cream of tartar and having to hold the hand mixer at home until my arm ached. Everyone who tried them adored them as well, and I highly recommend them even to beginners.

    • — Your Not-so-Friendly Neighborhood Vampire
    • Reply
  • I have several friends who have Celiac disease and must have gluten-free treats so this recipe has been SO helpful! I’ve made it several times and they are just SUCH good meringues! If you think you don’t like meringues, I think you should make these and then decide. They are a cinch to make. I had a chef house guest and he said he normally doesn’t like meringues but gobbled these up and couldn’t believe how good they were. They are a bit messy – when you bite into them they crumble – but they are ALWAYS a hit with gluten-free and “normal” folks, both! I want to try the other meringues but… just keep sticking with this gem of a recipe!

    • — DallasColoradoBear
    • Reply
  • I made these for the first time for a Passover seder and couldn’t believe how well they came out — particularly because I doubled the recipe and didn’t give myself enough time to let the cookies cool for the amount of time you suggested. I received tons of compliments, including from my brother who asked if I actually made these myself and who helped himself to seconds. Yet another Jenn recipe that works like a charm! I have your cookbook, btw, but I still check your website for holiday suggestions and anything new. Thank you for making your recipes so accessible!

  • For years I’ve made a similar recipe every Passover. I call them Forgotten Flat Cookies because without cream of tartar which isn’t kosher for Passover, the cookies always fell flat. They didn’t peak. Well today I doubled Jenn’s recipe, and took another review’s tip to add lemon juice in place of of cream of tartar. For the doubled recipe I added 1/4 tsp fresh lemon juice. The cookies peaked! No more flat cookies! My son’s girlfriend, a professional baker, said vinegar will do the same as lemon juice. I also added all the chocolate chips to the mix. Next year will reseerve some to decorate the cookies.

  • If I double the recipe, will that effect the bake time or temperature I will need? Thanks!

    • Hi Julie, These are in the oven so long, it shouldn’t make a difference. Enjoy!


    • Reply
  • Such a great recipe by using up leftover over egg whites. Always like to chop up my chocolate chips, as well as a very small handful of chopped walnuts too….and toss into a “forgotten” hot oven. Love the chewiness of it!

  • Does anyone know how many calories are in each cookie?

    • Hi Melanie, Each cookie has 41 calories. I just all of the nutritional information to the recipe. Hope you enjoy if you make them!

  • What is cream of tartar?
    What could replace it ?

    • Hi Jeanne, Cream of tartar is a white powder that you can find in the baking and spice aisle of your grocery store. In this recipe, it helps to stabilize the egg whites and keeps the air bubbles that you create when beating them, from deflating. I haven’t prepared these with anything but cream of tartar, but I believe that lemon juice would work as a substitute. You can read more about it here. LMK how they turn out if you prepare them with lemon juice!

  • Could I use coconut cream or whole coconut milk instead of the cream in the recipe, to go “dairy free”?

    • Hi Kate, this recipe doesn’t contain any cream. Might you be referring to a different recipe?

      • Early in the directions, it says to add the “cream” instead of “cream of tartar”.

        • Hi Susie, Thanks for pointing that out! I just corrected it – it takes a village! 🙂

        • Excellent recipe, and very easy, too! My mother taught me to make these but I have never been really successful in making them. Thanks to the use of parchment paper, the lower temperature and the mini chips, they were a big hit at Thanksgiving this year.

          • — Sandy B., Lowell, MA
          • Reply
    • If you want a vegan version, I’ve heard you can use the liquid from a can of chick peas to make meringues! I’ve never tried it, but there are recipes online for that.

      • Yes! I used the aquafaba (thick watery stuff) from a can of kidney beans once and the meringues came out pink. Last year I made them with the aquafaba from white cannelloni beans and they were terrific. It’s recommended to heat the acquafaba for a bit to reduce it in volume or it has too much water in it.
        My vegan sister and decidedly anti-vegan dad both loved them!

        • — Angie on November 18, 2022
        • Reply
  • Mine came out a bit sticky – any way to dry them out more?

    • They can be affected by the humidity. Did you by any chance make them when it was rainy or humid outside? Also, you could try to put them back in the oven for 10 minutes (at very low heat) to crisp it up a bit.

  • do you have a recipe for a frozen lemon cake. I love all your recipe’s and try to make as many as I can. Regards Iris

    • Hi Iris, glad you like the recipes! I have a lot of lemony desserts, including cakes, but not a frozen one– sorry. These lemon berry parfaits are served cold if that helps!

  • Could you cook these during the day?

    • — A baking child
    • Reply
    • Sure, just be sure to leave them in the oven for at least 4 to 5 hours.

      • 4-5 hours? I thought they bake for 30 minutes. Did I miss a step?

        • Sorry for the confusion, Julie! I changed the baking instructions a while ago so that the cookies don’t take so long to cook. (I used to leave them in the oven overnight.)

    • And could you use other chocolate chips?

      • — A baking child
      • Reply
      • If you mean a different flavor, yes, that would be fine!

  • Hi Jenn,
    Yesterday was my baking day trying your recipes for coconut macaroons and forever kisses. Both are delicious. Question about the forever kisses: Followed recipe exactly and they look gorgeous. I added a little extra of Ghiradelli chips. However, when I took them out of oven this am, they stick to the parchment. Did I do anything wrong; is there a trick to remove them ?

    • — Ellen Bernstein
    • Reply
    • Hi Ellen, Hmmm…are you sure you used parchment and not wax paper?

      • definitely used parchment. should they be crisp and crunchy? Mine look great but are more of a marshmallowy texture and it is certainly not humid up here. Should I try another batch?

        • — Ellen Bernstein
        • Reply
        • Yes, they should definitely be crisp and crunchy. I’d try again – and be sure to beat them long enough. You want glossy, stiff peaks. Good luck!

      • Could aluminum foil be used if you are out of parchment paper? Thank you!

        • Hi Ali, If you have non-stick foil, I think that should work. Hope you enjoy!

  • I made them today and they were excellent and very easy to make. My meringue didn’t form peaks. Could it have been that the egg whites were cold or that I didn’t use a metal mixing bowl? Regardless, they tasted excellent!

    • Hi Frances, Sometimes plastic mixing bowls can harbor traces of grease, which can prevent egg whites from getting stiff. Or it could’ve been that the eggs were too cold or that you didn’t beat them for long enough.

      • Thx. I’ll try again w room temperature eggs and a different type of bowl as well. They are all gone now and everyone loved them! PS love your recipes and website (I’m new)

  • To make the mint green ones how much mint do you add?
    Also, are they good without the chocolate chips? Do you have to change anything?

    • Hi Christine, You could probably just use mint extract in place of the vanilla extract (so 1/4 tsp.). And you can omit the chocolate chips, but I do think they’re better with!

  • These were, for some reason I don’t understand, so much better than any meringue I’ve made before. Instead of powdery things that explode and make a mess, these are more a cross between meringues, cotton candy, and divinity fudge, and the chocolate chips are like little surprise treats.

  • These were sooo easy and came out sooo yummy!! Thanks!!

  • For Passover I used 1/4 teaspoon fresh lemon juice instead of cream of tartar. I believe a vanilla bean can substitute for vanilla extract. The recipe made 30 cookies.

  • If this is supposed to be kosher for Passover then you would have to omit cream of tarter and possibly the vanilla.

  • Can you make the white kisses and chewy chocolate cookies ahead of time and freeze?

    • Hi Elli, They can be frozen but they actually keep for at least a week at room temperature in an air tight container.

      • Can I substitute truvia for the sugar?

        • Hi Nicki, I wish I could help but I’ve never worked with sugar substitutes so I can’t say how it would impact the recipe – I’m sorry! I’d love to hear how it turns out if you try it with one!

  • Always have these on Passover since my hubby can not have his Chocolate Chip cookies.
    I will try leaving in the oven like how you make it, made it on low temp for few hours before, yours looks is easier.

  • We’ve been making these for years, but never with overnight baking. Looking forward to trying this way!

  • Forgotten Kisses? Not by me! Beautiful, delicious and EASY! A joy to present to my mother-in-love who must eat gluten-free!

  • I made a attempt. Don’t know exactly what I did wrong. I’m leaning towards the 2 year old daughter of mine climbing up my leg and asking mommy whatcha doing every 30 sec. But none the less they came out good enough for me to indulge in. I’ll try again later and even the peppermint idea. even if not oh well I’ll stick to my chocolate cover strawberries lol

  • I make meringues several times a year, weather permitting.
    Your step by step pictures are great for new comers to the “peaky” world.
    I too add different flavors to my cookies. I’m not a big chocolate fan, so I use things like instant coffee powder, TrueLemon & TrueLime powders (can be found in the spice aisle); the last 2 make the cookies taste just like pie…yum!
    Thanks for another winner……..

  • I love this recipe – it’s definitely a staple in our house. I especially love to play with it. I’ve added mint and green food coloring to make them mint chocolate. I’ve also done orange flavoring and orange color, which is really good with the chocolate chips as well. I find that the recipe does call for a LOT of chocolate chips, so I tend to scale back a bit and I like to use the mini ones. This is definitely a fun recipe to play around with and come up with other “flavors” and colors – coconut is next on the list!

  • This was excellent, my family loved them. Much easier than I thought thanks to your great instructions.

  • These sound great! I’ve seen so many different versions of how to cook meringue cookies (oven temp, length of time in the oven, etc.) and I’m still trying to figure out the trick of keeping the centers chewy…any suggestions?

    • Hi Kay, If you want the centers to be chewy, you should undercook them. You might like my Double Chocolate Fudge Meringues; they have a very fudgy center.

  • These taste so good and really easy to make!

  • I love meringue cookies and your recipe is so easy to follow and fool-proof. Taste much better than the store bought meringue cookies. I love your tips on how to get the eggs to room temperature and how to separate the eggs. Very helpful.

    amy [at[ utry [dot] it

  • this question is irrelevant to this recipe, but will you ever do a recipe on french macarons?

    • Reyna, Love French macarons so yes, I definitely will!

  • Hi Nancy, A hand mixer will work fine for any recipe that suggests a stand mixer. Hope you like the cookies!

  • I’ve made these for years – tint them green with a little mint extract (instead of vanilla), add crushed candy canes (instead of chocolate chips) and tint them pink. Can also substitute orange color/flavor for Halloween (with the choc chips).

  • Hey there. Loved this article and your recipes. Am planning to try a couple. Just a quick question. I noticed that most recipes suggest mixing ingredients in a stand mixer. I was wondering if you could use a hand mixer instead as I do not have a stand mixer. Thanks for your help.

  • thanks for the tip on the humidity…i hadn’t been able to figure out what i was doing wrong. I had already tried it three times, but they kept falling and spreading and just turning very sticky. I tried changing the stove temp and racks and nothing worked, but that was it…I’m in south Texas and the humidity is awful here. When ur outside even if you don’t sweat you end up sticky. I guess i’ll just wait for a cool front to come in to try it again.

  • Chopped walnuts are another good addition. That’s how my grandmother used to make them.

  • I’ve made a similar recipe since I was a little girl (with regular sugar), I got the recipe from my grandmother and they are major nostalgia cookies for me 🙂

    One note to add… if you live in a very very humid or rainy environment, you’re going to want to wait for a dry, cool night to make these. I’m in Florida and can’t make them but for a few months, the humidity causes them to fall and spread and not turn out fantastic and peaky like they should.

  • Wonderful recipe and photos! I love the idea of the chips, hidden as they are!

  • Made these for Passover. Really delicious and super easy to make. Thanks!

  • *muak muak muak muak muak muak muak* …no Forgotten Kisses from me. Love your step-by-step Stages of Meringue. Will surely be useful if I start baking one day…just one day.

    *muak muak muak muak muak muak muak*

  • I made this with coffee powder, really good!

  • Omg too funny…I made these for my son when he was in pre k..but called them ghost cookies. They are strange..but ohhh soooooooooo good!

  • I do the same thing – make meringues at Christmas – I add finely ground pecans, and the recipe was called “Wasp’s Nests” (I think because of the color) but yes, easier than ppl think…I am STILL making that Roasted Cauliflower btw! 🙂


  • These look beautiful! I have not heard of your “overnight” method. I usually make meringues around Christmas when I have many left over egg whites, (then I add coconut). But your recipe inspires me to make them sooner because they are a favorite of mine.

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