Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Chocolate Chip Meringue Cookies 3.0 (59) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: Makes 2 1/2 dozen Bake these delicious cookies when you don't have other plans for the oven, because they'll need three hours at a very low heat to reach just the right white crispness on the outside and a perfect tenderness on the inside. Ingredients 6 large egg whites 1 ¼ cups superfine sugar 2 cups (one 12-ounce bag) semisweet chocolate chips Confectioners' sugar, for dusting Cocoa powder, for dusting Directions Heat oven to 175 degrees. Line several baking sheets or parchment paper with Silpats (French nonstick baking mats), and set baking sheets aside. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until they form soft peaks. Sprinkle a few spoonfuls of superfine sugar over beaten egg whites, and whisk in on low speed. Increase speed of mixer; whisking constantly, continue adding superfine sugar, a spoonful at a time, until all has been incorporated and mixture is firm enough to hold stiff and glossy peaks. Fold in chocolate chips. Pipe or spoon small mounds of mixture onto baking sheets, spacing mounds about 1 inch apart. Bake meringues until completely dry to the touch, about 3 hours, ensuring they do not brown. Transfer sheets to a wire rack to cool completely. Store in an airtight container up to 3 days. Before serving, dust meringues with confectioners' sugar and cocoa powder. Cook's Notes You can vary the recipe, adding coarsely chopped dried apricots or prunes instead of chocolate chips. Rate it Print