This recipe can be doubled, but if you do, don't double the chocolate chips. Best if eaten in a few days.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C). To prevent burning you can bake on an air cushion baking sheet or put parchment paper on a regular cookie sheet.

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  • Beat egg whites, salt, cream of tartar, and vanilla until very firm. Gradually add sugar and mix. Fold in chocolate chips.

  • Drop by teaspoonfuls on pan. Bake 300 degrees for 25 minutes. They should only be lightly browned.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

119 calories; 4.2 g total fat; 0 mg cholesterol; 35 mg sodium. 21.4 g carbohydrates; 1.2 g protein; Full Nutrition

Reviews (136)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/01/2007
There are so many versions of this cookie. The trick to avoid the chewy center is to turn the oven off and keep them in the oven for a couple of more hours. These are also called "overnght cookies" because you can preheat the oven at 350 deg., then shut it off, put in the cookies, and keep them in overnight. I sprayed my cookie sheets with generic pam and they slid off. Read More
(345)

Most helpful critical review

Rating: 1 stars
05/26/2003
I tried this recipe TWICE but to no avail! I don't know what the problem is. The first time when I added the sugar after beating the whites the batter became as creamy as pancake batter! It was useless. I cooked it anyway and scraped off what I could. The 2nd time I VERY CAREFULLY added the sugar and it did get visibly more creamy but at least I could spoon it on the baking sheet. However they stuck to the baking sheet like there was no tomorrow. I use non-stick cookware too. I wasn't sure if I should spray the pan first or not but since the recipe didn't call for it I didn't do it. Two strikes is an 'out' for me! Read More
(35)
152 Ratings
  • 5 star values: 89
  • 4 star values: 35
  • 3 star values: 9
  • 2 star values: 5
  • 1 star values: 14
Rating: 5 stars
01/01/2007
There are so many versions of this cookie. The trick to avoid the chewy center is to turn the oven off and keep them in the oven for a couple of more hours. These are also called "overnght cookies" because you can preheat the oven at 350 deg., then shut it off, put in the cookies, and keep them in overnight. I sprayed my cookie sheets with generic pam and they slid off. Read More
(345)
Rating: 5 stars
01/01/2007
There are so many versions of this cookie. The trick to avoid the chewy center is to turn the oven off and keep them in the oven for a couple of more hours. These are also called "overnght cookies" because you can preheat the oven at 350 deg., then shut it off, put in the cookies, and keep them in overnight. I sprayed my cookie sheets with generic pam and they slid off. Read More
(345)
Rating: 4 stars
12/12/2003
This is a very good recipe. One reviewer had trouble but I think it was her technique or possibly the weather! Meringues are sometimes difficult to do. Some tips: 1) never use a plastic bowl to mix in 2) be sure there's no oil or butter (or shortening etc) on your utensils or bowl 3) as the recipe says be sure the egg whites are VERY firm before you start adding sugar and don't stop beating the sugar/eggwhites until you can make peaks that don't fall down 4) if you just can't get good peaks it may be too humid in your house--put your merigue on a pie & try the cookies another day. I like to make these cookies in the evening. You can preheat your oven to 275 put the cookies in turn the oven OFF and leave them until morning! They'll be perfectly cooked.:o) Read More
(206)
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Rating: 5 stars
04/22/2005
I made these cookies and they were wonderful! I added one packet of raspberry jello mix to the recipe so they turned out pink and had a hint of raspberry flavoring!these cookies are a great summer treat! Read More
(139)
Rating: 5 stars
12/19/2003
Wow!! This was my first time making meringues as they always kind of intimidated me before. But the recipe was SO easy and the cookies turned out perfect!! I tripled the recipe except for the chocolate chips (only put in a cup and a half). They really are just the right amount crisp and chewy. You must beat the egg whites for a long time until they produce stiff peaks and turn glossy. But bake these with confidence -- you won't be disappointed! Thanks for sharing Pat K.! Read More
(53)
Rating: 4 stars
12/10/2006
These cookies came out great! Parchment paper was no problem at all! My only dilemma was telling if they were done or not. I actually baked these cookies for 30-35 minutes because the first batch at 25 minutes (recommended by author)still seemed gooey inside. I know they should be somewhat chewy but they were a bit too moist still. Read More
(43)
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Rating: 5 stars
01/22/2005
My boyfriend told me he had this cookie just once or twice but they were always his favorites so I decided to make them one day. I'd actually tried once before but they didn't turn out right so I was a little nervous to try again. It turns out that you have to beat them after you put the sugar in too! My mom told me that after a bit of a giggle. After I remade them and beat them til they were very stiff with the sugar in it they came out perfect. Read More
(37)
Rating: 1 stars
05/26/2003
I tried this recipe TWICE but to no avail! I don't know what the problem is. The first time when I added the sugar after beating the whites the batter became as creamy as pancake batter! It was useless. I cooked it anyway and scraped off what I could. The 2nd time I VERY CAREFULLY added the sugar and it did get visibly more creamy but at least I could spoon it on the baking sheet. However they stuck to the baking sheet like there was no tomorrow. I use non-stick cookware too. I wasn't sure if I should spray the pan first or not but since the recipe didn't call for it I didn't do it. Two strikes is an 'out' for me! Read More
(35)
Rating: 5 stars
10/29/2010
I'm pretty sure the reviewer had a problem because you specified "white sugar" which she interpreted as "confectioner's sugar" instead of "granulated sugar". Use granulated sugar in this recipe and it is perfect. Read More
(25)
Rating: 4 stars
12/21/2009
These look great but are very very sweet - I think the sugar could be cut a bit. Also - I spooned the merangue into a ziplock bag cut the corner and was able to drop the cookies onto the sheet like a pastry bag - they came out in perfect little swirls. I topped them with little non-pareil beads. Read More
(24)