• Home
  • Recipe Index
    • Cakes
    • Candy
    • Cheesecake
    • Chocolate
    • Cookies
    • Cupcakes
    • Dairy-Free
    • Egg-Free
    • Fillings and Toppings
    • Frosting and Fondant
    • Fruit Desserts
    • Gluten-Free
    • Muffins and Scones
    • Pastry
    • Pies and Tarts
    • Puddings and Custards
    • Quick Breads
    • Yeast Breads
  • Holiday Recipes
    • Christmas
    • Easter
    • 4th of July
    • Halloween
    • Tea’s and Mother’s Day
    • Thanksgiving
    • Valentine’s Day
  • Fruit Recipes
    • Apple
    • Banana
    • Blueberry
    • Candied Fruit
    • Cherry
    • Coconut
    • Cranberry
    • Date
    • Lemon and Lime
    • Orange
    • Pear
    • Pineapple
    • Pumpkin
    • Raisin and Currant
    • Raspberry
    • Rhubarb
    • Strawberry
  • Vegan Recipes
    • Vegan-Sweet
    • Vegan-Savory
  • Baking Tips
  • Baking Glossary
  • About
    • About Carol
    • About Recipes
    • About Photos
    • About Glossary and Tips
    • Disclosure Statement
    • Privacy Policy
    • New Features
    • Links
  • Extras
    • Food Days
    • Sweet Celebrations
    • Tieks Review
    • Quilts
  • Facebook
  • Pinterest

Chocolate Chip Meringue Cookies

October 15, 2018 by Carol Arroyo

Save Print
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:  15 mins
Cook time:  2 hours
Total time:  2 hours 15 mins
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
3.5.3251

 

Filed Under: chocolate, christmas, Cookies, Dairy Free, Gluten Free Tagged With: dairy-free cookies, gluten-free cookies, meringue cookies, mini chocolate chip cookies, pecan cookies

Search TheBakingPan

Recent Recipes

  • Memories of My Mom’s Apple Pie
    Memories of My Mom’s Apple Pie
  • Easter Coconut Cake
    Easter Coconut Cake
  • Vanilla Macarons – Italian Meringue
    Vanilla Macarons – Italian Meringue
  • Lemony Carrot Cake
    Lemony Carrot Cake
  • Brioche Coffee Cake
    Brioche Coffee Cake

Cakes

Easter Coconut Cake

April 16, 2019 By Carol Arroyo

Save Print Easter Coconut Cake A coconut custard cake all dressed for Easter. I purchased the cute Easter sprinkles at a local cake decorating shop. I made one mistake on this cake; when making the white chocolate drip I was rushed for time and simply melted the candy melts instead of making a ganache. This […]

Lemony Carrot Cake

April 5, 2019 By Carol Arroyo

Save Print Lemony Carrot Cake A simple carrot cake flavored with a touch of cinnamon and crushed pineapple, and wowed with a lemony cream cheese filling. I used American Buttercream for the frosting, but Swiss Meringue Buttercream or Flour Buttercream would also be delicious. Recipe type: Dessert | Oil Cake | Layer Cake Prep time:  45 […]

Recipes

  • Cakes
  • Candy
  • Cheesecake
  • Chocolate
  • Christmas
  • Cookies
  • Cupcakes
  • Dairy-Free
  • Easter
  • Egg-Free
  • 4th of July
  • Fillings and Toppings
  • Frosting and Fondant
  • Fruit Desserts
  • Gluten-Free
  • Halloween
  • Muffins and Scones
  • Pastry
  • Pies and Tarts
  • Puddings and Custards
  • Quick Breads
  • Tea’s and Mother’s Day
  • Thanksgiving
  • Valentine’s Day
  • Yeast Breads
TheBakingPan
  • Home
  • Recipe Index
    ▼
    • Cakes
    • Candy
    • Cheesecake
    • Chocolate
    • Cookies
    • Cupcakes
    • Dairy-Free
    • Egg-Free
    • Fillings and Toppings
    • Frosting and Fondant
    • Fruit Desserts
    • Gluten-Free
    • Muffins and Scones
    • Pastry
    • Pies and Tarts
    • Puddings and Custards
    • Quick Breads
    • Yeast Breads
  • Holiday Recipes
    ▼
    • Christmas
    • Easter
    • 4th of July
    • Halloween
    • Tea’s and Mother’s Day
    • Thanksgiving
    • Valentine’s Day
  • Fruit Recipes
    ▼
    • Apple
    • Banana
    • Blueberry
    • Candied Fruit
    • Cherry
    • Coconut
    • Cranberry
    • Pineapple
    • Date
    • Lemon and Lime
    • Orange
    • Pear
    • Pineapple
    • Pumpkin
    • Raisin and Currant
    • Raspberry
    • Rhubarb
    • Strawberry
  • Vegan Recipes
    ▼
    • Vegan-Sweet
    • Vegan-Savory
  • Baking Tips
  • Baking Glossary
  • About
    ▼
    • About Carol
    • About Recipes
    • About Photos
    • About Glossary and Tips
    • Disclosure Statement
    • Privacy Policy
    • New Features
    • Links
  • Extras
    ▼
    • Food Days
    • Quilts
    • Sweet Celebrations
    • Tieks Review