Meringue Teasers

Meringue Teasers

7 Reviews 2 Pics
Recipe by  Paula Roberts

“Meringue puffs with a hint of chocolate.”

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Adjust Servings

Original recipe yields 4 dozen



  1. Preheat oven to 350 degrees F (180 degrees C). Cover cookie sheets with foil.
  2. Beat egg whites in small bowl until foamy. Gradually beat in sugar until meringue forms stiff peaks. Add food coloring, if using. Add vanilla and salt. Stir in chocolate chips and nuts.
  3. Drop meringue by teaspoonfuls onto prepared cookie sheets. Place in preheated oven. Turn oven off. Do not open door for at least 6 hours or overnight.

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Reviews (7)

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These are very light and very tasty. I was worried because when I had the whole mixture together I thought there was just too much other "stuff" and not enough of the meringue, but when they were done it worked out just fine. They also didn't puff up very much, so I suggest making little ones that you can just pop in your mouth. Mine spread out a little bite more than they should've because I didn't get the meringue to stiff peak phase, but very close and they still turned out delicious. A little difficult to get off the tin foil, and since they're so fragile I would probably suggest spraying the foil first. All in all, very easy (after beating the meringue) and it is a nice treat to have them ready in the morning!



My Husbands Grandmother used to make this and he begged me to try to find it.. THESE ARE YUMMY and melt in your mouth.. we use mint chocolate chips to add a hint of extra flavor

Tricia Jaeger

Tricia Jaeger

Very good, just what I was hoping for. My two-year-olds eyes expanded twice there size when she saw me "magically" pull cookies out of the oven first thing in the morning.

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Amount Per Serving (24 total)

  • Calories
  • 89 cal
  • 4%
  • Fat
  • 5.3 g
  • 8%
  • Carbs
  • 10.7 g
  • 3%
  • Protein
  • 1.3 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 22 mg
  • < 1%

Based on a 2,000 calorie diet



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Chocolate Chip Meringue Drops


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Chocolate Meringue Cookies