• 59 Ratings

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.




  • 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.


59 Ratings
  • 5 star values: 3
  • 4 star values: 10
  • 3 star values: 30
  • 2 star values: 14
  • 1 star values: 2