Easy chocolate chip meringue cookiesare dainty, light, and crunchy little bites of cookie with just the right amount of mini chocolate chips baked into them.

I feel like meringue cookies are underrated in the cookie world.Sure, they’re not the most colorful, and they’re certainly not categorized as a chewy or moist cookie. But these easy chocolate chip meringue cookies are adorable and delicious in their own right! I can promise you that.They taste sweet, airy, and crunchy with a flavor reminiscent of marshmallow… Yum!

They are so worth bakingA) because they’re so simpleandB) because they’re a lighter cookie that still satisfies sweets and chocolate cravings! I mean, win-win, am I right? I could down about 10 of these and feel just fine, and they’re super cute to boot.They’re the perfect dessert after a heavy meal, or to throw on a cookie platter for an event to add a different shape and texture to the plate.Happy baking!

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Why You’ll Love This Recipe

Delicious Flavor: Classic chocolate chips combined with the light, airy texture of meringue make these a fun and satisfying treat.
Texture Contrast: The crispy exterior and chewy interior of these cookies make for a delicious contrast in textures.
Gluten-Free Option: Since these cookies are made primarily from egg whites and sugar, they’re naturally gluten-free!

Ingredients

Granulated Sugar
Cornstarch
Salt
Egg Whites
Vanilla Extract
Cream of Tartar
Mini Chocolate Chips

See the recipe card below for full information on ingredients and quantities

How to Make Easy Chocolate Chip Meringue Cookies

Step #1.Preheat the oven and arrange the oven racks. Line baking sheets with parchment and set aside.

Step #3.Use a spoon or piping bag to form meringue kisses on the prepared baking sheets. Bake the cookies for one hour, turn off the heat and let them cool in the oven for another hour. (Adjust if humid.)

Step #2.In a small bowl, whisk together the salt, cornstarch, and sugar. Then, using an electric mixer, whip the egg whites, vanilla, and cream of tartar, until foamy. Turn the speed up to high and beat until billowy then add the sugar mixture and continue beating until it forms stiff peaks. Fold in the chocolate chips.

Step #4.Store the meringues in an airtight container, especially if you live in a humid area.

Recipe FAQs

Why are my meringue cookies chewy?

Sugar actually pulls moisture from the air and into the cookies, so leaving the cookies in the oven for at least an hour (or two, if you live in a humid or rainy climate) is important to get them nice an crisp. If they’re still chewy, bake them for another 10 minutes at 225 degrees F.

Why did my meringue cookies crack?

Meringue cookies are very sensitive to the air — both its humidity and temperature — so make sure you leave them in the turned-off oven after baking for at least an hour. They’ll crack if they cool too quickly, so better safe than sorry… The longer time left in the oven, the better!

How long do meringue cookies last?

Store your completely cool meringue cookies in an airtight container for up to two weeks.

Can I put meringue cookies in the refrigerator?

You can store them in the fridge, as long as they are kept in an airtight container. The way to keep them crispy is not allowing any humidity to hit them.

Can you freeze meringue cookies?

Yes, you can freeze meringue cookies, but when you defrost them, be careful that they don’t absorb any moisture and soften the meringue. Layer them in an airtight container between parchment papers, and freeze for up to a month.

Expert Tips

Room temperatureegg whites whip up better and faster
Make sure your mixing bowl and beaters arecompletely clean and dry. Any grease or moisture will keep your egg whites from whipping up.
When folding in the chocolate chips,use a gentle hand to avoid deflating the meringue.Fold just until the chips are evenly distributed.
Try to make the cookies as uniform in size as possible to make sure they bake evenly.