Easy to make and easy to eat! Light chocolate studded bites of crisp meringue.

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Recipe Summary

prep:
15 mins
cook:
3 hrs
total:
3 hrs 15 mins
Servings:
2
Yield:
2 dozen cookies
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with aluminum foil.

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  • With an electric beater, beat egg whites until peaks form. Add sugar into the egg whites 1 teaspoon at a time. Gently stir in vanilla and salt, beat until the egg white are stiff and shiny. Fold in chocolate chips.

  • Drop mixture by teaspoon onto the sheets. Turn off the oven, place the cookies inside the oven and leave them for a few hours or overnight. When you remember to look for them, they'll be ready to eat!

Nutrition Facts

727 calories; protein 7.3g 15% DV; carbohydrates 130.1g 42% DV; fat 26g 40% DV; cholesterolmg; sodium 646.5mg 26% DV. Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/24/2006
I love meringue - it has always been challenging for me but this recipe was fool-proof for me. I have made them for 3 years now and each time I Read More
(15)

Most helpful critical review

Rating: 3 stars
01/26/2004
I've made other meringue recipes successfully but these were chewy and seemed undercooked (although I left them in the oven overnight). They were not crisp nor light and airy. I felt there were too many chips in them also. I was disappointed. Read More
(29)
24 Ratings
  • 5 star values: 17
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 3 stars
01/25/2004
I've made other meringue recipes successfully but these were chewy and seemed undercooked (although I left them in the oven overnight). They were not crisp nor light and airy. I felt there were too many chips in them also. I was disappointed. Read More
(29)
Rating: 1 stars
01/25/2004
These were too salty too sweet and too chewy. They never dried out. And.... putting them into a turn-off 350 over browned them. Read More
(16)
Rating: 5 stars
12/23/2006
I love meringue - it has always been challenging for me but this recipe was fool-proof for me. I have made them for 3 years now and each time I Read More
(15)
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Rating: 5 stars
11/08/2005
This was very good and a great veriation on just regular cookies. They were very sweet and I used half the sugar I will use less sugar than that. I also just put a pinch of salt. Read More
(14)
Rating: 4 stars
01/25/2004
These cookies were excellent!! Next time I will try using 1/2 cup sugar. I am looking forward to making them again. Thanks for the recipe. Read More
(13)
Rating: 3 stars
01/25/2004
I made these and followed the recipe exactly. I left them in the oven overnight but they were so chewy you could not eat them. I removed them from the oven turned the oven back on and repeated the process again for 2 hours. This did the trick and they were nice and crisp. Way too salty though. Next time I will either leave the salt out or use only a dash. Read More
(12)
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Rating: 5 stars
04/14/2009
These we very good and very easy to make. I also used butterscotch chips just for a little variety. After reading the other reviews I baked these cookies for 15 minutes and THEN turned off the over and left them in overnight. They came out perfect. Read More
(12)
Rating: 4 stars
03/27/2007
The eggs and sugar whipped up beautifully. I was nervous to add liquid so I used vanilla sugar instead of the vanilla. I also used less chocolate chips - maybe 3/4 cup. But the problem with it was that they did not harden properly. I left them in the oven overnight and they were still soft in the morning. So I turned the oven on to 200 and left it in there for an hour. Then I lowered the temp in the oven to 185 and left them in for another 45 minutes. At that point the texture was right - they had hardened into that melt-in-your-mouth consistency that they are supposed to have. I was hoping that the leaving it in the oven thing would work because it makes for a very simple recipe - leaving it overnight oven off what could be easier and safer? But unfortunately this did not work. I will just have to keep looking for a way to bake meringues. At least I was able to salvage them by baking them longer. Read More
(9)
Rating: 5 stars
01/25/2004
These were very good. I am on a low-fat diet and was looking for a good meringue recipe. These were so easy to make and were better than the store bought kind. My friends said they tasted just like a chocolate chip cookie. I'm not sure about the other reviews but mine came out crisp and lite. I will make these again and again. Read More
(9)