Chocolate Chip Meringue Cookies


Here is a little weekend treat for you all. These cookies are irresistible: light and rich at the same time, crunchy on the ouside and chewy on the inside… I bet you can’t just eat one!

Chocolate Chip Meringue Cookies

  • 3/4 cup (150 g) sugar
  • 1 tablespoon (10 g) cornstarch
  • 3 large egg whites, room temperature
  • 1/4 teaspoon salt
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 cup (100 g) semisweet chocolate chips
Makes about 40 cookies

Preheat oven to 300°F/150°C, and line two large baking sheets with parchment paper; set aside.

In a small bowl, whisk together sugar and cornstarch; set aside.

Using an electric mixer, beat the egg whites with the salt in a large bowl until frothy. Beating constantly, add the sugar mixture 1 tablespoon at a time; and continue to beat until stiff, glossy peaks form, about 7-8 minutes total (remember to scrape down the sides of the bowl at least once). Add the cocoa and beat until well blended. With a rubber spatula, gently fold in the chocolate chips.

Drop batter by spoonfuls onto the prepared baking sheets, about 1 inch apart. Bake until crisp on the outside but soft on the inside, about 30 minutes, rotating sheets halfway through. Cool completely on sheets, about 15 minutes, before transferring to a serving platter.


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