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Chocolate-Chip Meringues

(recipe, Kim Carlson)

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Meringues make an instant party — especially with the addition of chocolate. Just be sure you allow time for them to dry out for a couple of hours in the oven after baking.


  1. 4 eggs, at room temperature (see Note)
  2. ½ tsp. cream of tartar
  3. ½ tsp. vanilla
  4. 1 cup sugar
  5. 2 cups (12 oz.) chocolate chips


  1. Preheat the oven to 225 degrees.
  2. Separate the eggs and place the whites in a mixing bowl (reserve the yolks for another use). Using an electric mixer on high speed, beat the whites with cream of tartar and vanilla, until soft peaks form, a few minutes. Continue beating as you add the sugar, a tablespoon at a time. When the mixture forms stiff peaks, fold in the chocolate chips, gently, with a spoon.
  3. Drop the batter by tablespoons onto parchment paper or Silpat-lined cookie sheets (meringues will stick to unlined pans). Bake for 1 hour until the meringues are dry, then turn off the oven and let the meringues sit another two hours in the cooling oven.


To bring eggs to room temperature quickly, submerge them in a bowl of warm water for 5 minutes prior to cracking.