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Chocolate Chip Meringues

  • prep: 30 mins
    total time: 1 hour 30 mins
  • yield: Makes 30

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Ingredients

  • 4 egg whites, warmed in the shell (submerge whole eggs in warm water)
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon vanilla extract
  • 1 cup sugar
  • 12 ounces semisweet chocolate chips

Directions

  1. Step 1

    Preheat oven to 225 degrees. In a medium bowl, beat egg whites, salt, cream of tartar, and vanilla until soft peaks form. Gradually add sugar (1 tablespoon every five seconds), and continue to beat until meringue is stiff and glossy, about 1 1/2 minutes more. Gently fold in the chocolate chips.

  2. Step 2

    Drop meringue by scant 1/4 cups onto parchment-lined baking sheets. Bake until dry and just golden brown, about 1 to 1 1/2 hours. Let cool on baking sheets.

Source
Everyday Food, May/June 2003

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Reviews (41)

  • Edinburgh-Lass 27 Jul, 2012

    Can you tell me how I get the chocolate chips in the middle without them showing on the outside?

  • cattayhi 26 Jul, 2012

    As my comment went to post the frame on the left with different options popped up.

  • cattayhi 26 Jul, 2012

    I too have NO print button - even on the left.

  • taylorreed 26 Jul, 2012

    @BluFlu – there is a "print" button – it's on the left side. Maybe it wasn't there when you posted this (?)

  • BlueFlu 11 Nov, 2011

    Why can't Martha insert a "Print" function for these recipes? Don't they have anyone on staff that knows anything about computers? GAD!

  • NicoleA 11 Nov, 2011

    I love this recipe! My Mom made these in the 70's as well. I am not able to eat any butter, milk, etc... so any cookie that has no dairy in it makes me so happy! I found a choc. chip that has no dairy in it either & tastes great. These are going into my 2011 Holiday cookie baking !

  • MrFerret 12 Sep, 2010

    We did this back in the 70's too. We even added walnuts in.

  • USNMOM47 10 Sep, 2010

    My mom used to make these back in the 1950's; they were my favorites!

    Don't worry about getting the chips in the middle of the merigue. Just fold them into the mixture and drop onto parchment. Like any meringue bake them slowly at a low temp. You can sprinkle them with cocoa after baking, but adding something different to the mixture before baking might cause them to "weep" (form a puddle).

  • MckennaHammock 26 Mar, 2010

    I just made these and they are so yummy! I live in Florida and have heard that the more humid climates can alter the results but these worked perfectly! I used mini chocolate chips instead and they look beautiful! I made a batch not even 24 hours ago and already need to make more because everyone ate them up!
    kattyface: the liquid may be from the extra moisture from the added lemon zest... not sure though.

  • kattyface 30 Jun, 2009

    these just came out of the oven and i have a question:

    has anyone else had a puddle of amber syrup-like stuff under each meringue? do you know what this is? did i mix something wrong?

    i added lemon zest which added a nice fresh flavor!

  • laraladd 19 Dec, 2008

    How many does this recipe make?

  • clare_anita 10 Oct, 2008

    I noticed a lot of comments about chocolate in the center,i made these and the weight of the chips in comparison to the meringue causes this effect.i guess,I didn't have to do anything and mine were just like the picture.. chocolate in the center

  • clare_anita 10 Oct, 2008

    I noticed a lot of comments about chocolate in the center,i made these and the weight of the chips in comparison to the meringue causes this effect.i guess,I didn't have to do anything and mine were just like the picture.. chocolate in the center

  • clare_anita 10 Oct, 2008

    I noticed a lot of comments about chocolate in the center,i made these and the weight of the chips in comparison to the meringue causes this effect.i guess,I didn't have to do anything and mine were just like the picture.. chocolate in the center

  • nmcgehee 1 Oct, 2008

    I have made these twice but they come out sticky after drying. Any advice?

  • nmcgehee 1 Oct, 2008

    I have made these twice but they come out sticky after drying. Any advice?

  • CarolinaSalgado 14 Sep, 2008

    I want to do this recipe but I donn n n n t understand how to but the chip in the center of the meringue, like the photo. Those anybody knows?

  • Reneedoos 6 Sep, 2008

    These Choc Chippie cookies were a hiit. Hugely enjoyed by all. So happy to be able to access Matha's site, as the recipes are, in some instances, way different to what we have in this country. They are also easy to follow. Thank you Martha.

  • Chaidunn 31 Aug, 2008

    How do you get the chocolate to be only in the center of the cookie? I have made these previously, everyone loves them, but I have never had the cookie with chocolate in the center. Please help.

  • kengin 29 Aug, 2008

    is it possible if you cant find mint chips to add peppermint essence to the mixture and still use the chocolate chips

  • tuscanfox 29 Aug, 2008

    There is a cookie similar to the ones made by Della that are called Forgotten Dreams....but don't think it had any cocoa in it.

  • sweetsiedoll 29 Aug, 2008

    How much cocoa did you add?

  • Della322 28 Aug, 2008

    I have also made these for years. Sometimes I make them plain, sometimes adding cocoa, sometimes chips and sometimes ground nuts, sometimes all 3.
    BUT the main difference is I make them at the end of my regular cookie baking. Just drop the meringues onto cookie sheet lined w/aluminum foil or parchment paper, pop into the hot oven and turn it off. Leave for 8 hours or overnight. Don't know just how this might work in a gas stove.

  • jlels 26 Aug, 2008

    Ive made these before but added coco so they were chocolate chocolate chip meringue cookies. My family and friends loved them. I have had several people ask for the recipe.

  • jlels 26 Aug, 2008

    Ive made these before but added coco so they were chocolate chocolate chip meringue cookies. My family and friends loved them. I have had several people ask for the recipe.

  • margekg 26 Aug, 2008

    The chocolate chips are all through the cookie, not just in the center. try using mint chocolate chips for a minty taste.

  • dsittko 26 Aug, 2008

    These are really special if you use MINT chocolate chips. You can add a bit of green or red food coloring. They look great on a holiday cookie platter!

  • Junebug1 26 Aug, 2008

    Whenever they are available I add mint chocolate chips. we love them!
    junebug

  • Junebug1 26 Aug, 2008

    Whenever they are available I add mint chocolate chips and we love them!
    junebug

  • jwhattersley 26 Aug, 2008

    I was wondering the same thing as almost does below-- the picture makes it look like a surprise filling recipe when it really isn't one. I'm going to try omitting the chips from the meringue and dropp 1/8 cup of meringue, then some chips, then another 1/8 c of meringue to cover, then baking as directed.

  • bettykj 26 Aug, 2008

    Does anyone know if you can you replace the sugar with Splenda?

  • almost 26 Aug, 2008

    Are the chocolate chips suppose to be throughout the cookie or is there someway to get them in the center like the picture?

  • SCARLETTinFL 26 Aug, 2008

    Wow! Are these ever pretty!!! They came out perfect--I made them for a party tonight--think you need to make them fresh though--don't think I would store them too long. The warming the egg whites is a good tip for divinity!!! The whites whip up so nice. Easy recipe and well worth the effort--thank you Martha!

  • Bitsy211 26 Aug, 2008

    These are my favorite cookies. My mom made them when I was a little girl and she added cornflakes and they are moist and chewy on inside. We also added food coloring depending on the holiday. green, red for Christmas, pink, blue, yellow for Easter, etc. I now make them for my grandkids. They have always been a family favorite.

  • mariegreenlaw 26 Aug, 2008

    these sound great i'll have to send the recipe over to my daughter i'll try anythimg
    i guess i'll making them marie/nana

  • megawoman 26 Aug, 2008

    My cousin brings these to family gatherings often. I love 'em! I like to substitute chopped pecans for the chocolate chips.

  • Bettyt 26 Aug, 2008

    i have been making these for years. i add chopped nuts when i add the chips.
    very easy and perfect everytime. for great results bake an hour then leave in the oven. turn oven off. without opening oven leave in overnight.

  • cookiepusher 26 Aug, 2008

    Sharelle, depends on how humid your particular climate is--the drier the climate, the more time you have. Also not a good idea to make them on a rainy day. I live in Denver, where humidity is NOT a problem. I make meringue cookies all the time, and store them in a tightly covered container. I don't make them more than two or three days ahead of time. Hope this helps.

  • Sharelle 26 Aug, 2008

    These sound easy and very good, but for us beginning meringue makers,
    how do you store these and how far ahead of say Thanksgiving Day, could
    these be made?

  • bbkhames 25 Aug, 2008

    These are great, but I use the mini chips instead of the
    big ones.

  • michellelee 12 Mar, 2008

    These came out perfect! And they are so easy to make! A perfect recipe for meringue beginners.