Chocolate Chip Meringue Cookies

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Chocolate Chip Meringue Cookies
Chocolate Chip Meringue cookies practically melt in your mouth and easily rival a traditional chocolate chip cookie made with flour and whole eggs. These meringues are made brown sugar for a rich caramel flavor, along with mini semi-sweet chocolate chips and toasted pecans for sweet and nutty flavor.

Making meringue cookies is very quick and easy and they are perfect for holiday cookie trays and cookie exchanges. This recipe is made with 2 egg whites and makes about 3 dozen cookies.
Recipe type: Dessert | Drop Cookies | Meringue Cookies
Serves: 3 dozen
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Parchment Lined Oven Temp: 225° Yield: 3 Dozen Storage: Airtight Container, Room temperature layered between wax or parchment paper

Help: Cookie Hints and Tips | Making Meringue
Ingredients
Meringue Cookies
  • 2 large egg whites
  • ½ cup firmly packed light brown sugar
  • ⅛ teaspoon salt
  • ½ teaspoon pure vanilla extract
  • ¾ cup mini semi-sweet chocolate chips, divided
  • ¾ cup pecans, lightly toasted, coarsely chopped, divided
Instructions
Preheat oven to 225 degrees F. Prepare 2 large baking sheets lined with parchment paper. Tip: To hold the parchment paper in place, dab the corners of the baking sheets lightly with butter or shortening and then line them with parchment paper.
Meringue Cookies:
  1. In a large bowl of an electric stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until the whites look frothy, then increase the speed to medium-high and beat until soft peaks begin to form. Reduce the speed to medium and gradually add the brown sugar one tablespoon at a time or in a slow steady stream down the side of the bowl, then add the salt and vanilla. Stop the mixer and use a rubber spatula to scrap down the side and bottom of the bowl as needed. Increase the speed to medium-high to high and beat until stiff glossy peaks form.
  2. Remove the bowl from the mixer. Using a large rubber spatula or large wire whisk, gently fold ½ cup of mini chocolate chips and ½ cup toasted chopped pecans into the meringue.
  3. Drop meringue by level tablespoonfuls about 1 inch apart onto the baking sheets. Tip: the meringues won't spread so they can be placed about 1 inch apart.
  4. Use the back of the spoon to make the dollops rounded and to create a swirl on top if desired. Sprinkle tops of meringues with the remaining ¼ cup mini chocolate chips and ¼ cup pecans.

  5. Chocolate Chip Meringue Cookies
  6. Bake: Place the two pans in the oven and Bake for 1 hour. At the end of the baking time, turn the oven off and leave the meringues in the oven for 1 additional hour to cool and crisp.
  7. Remove pans from oven. Slide the parchment paper with the meringues off the pan and onto a wire cooling rack. Let meringues cool completely before removing from the parchment paper. Tip: The meringues may still seem a little soft when removed from the oven but they will crisp as they cool.
  8. Store in an airtight container at room temperature layered between wax or parchment paper