Meringue Cookies


These cookies are light, addictive, and chocolately. As a testimony to how delicious these cookies are, they nearly didn’t last long enough to be photographed.

  • 2 egg whites (make sure there is absolutely no yolk in the bowl or they’ll never form stiff peaks)
  • ½ cup sugar
  • ⅛ tsp salt
  • 1 tsp vanilla
  • 1 cup semisweet chocolate chips

In a bowl, whip the egg whites until soft peaks form (meaning they’re opaque and just past the point of frothy). Very slowly, add 1 tsp of sugar at a time (and the salt). Whip until the egg whites form stiff peaks. You should be able to lift the beater and have the egg whites hang “stiffly” from the beater. They shouldn’t droop down. This will take between 10 and 15 minutes.

Add the vanilla. Then gently fold in the chocolate chips.

Dollop the cookies onto a parchment lined baking tray and bake at 325F for 3 minutes, then turn off the oven and leave the cookies in for at least 3 hours or overnight. Do not open the oven during this time.

After your wait, enjoy your absolutely amazing cookies.


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