Passover Chocolate Chip Meringues

Passover Chocolate Chip Meringues

20 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    3 h
  • Ready In

    3 h 15 m
Recipe by  NIBLETS

“Easy to make and easy to eat! Light chocolate studded bites of crisp meringue.”

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Adjust Servings

Original recipe yields 2 dozen cookies



  1. Preheat oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with aluminum foil.
  2. With an electric beater, beat egg whites until peaks form. Add sugar into the egg whites 1 teaspoon at a time. Gently stir in vanilla and salt, beat until the egg white are stiff and shiny. Fold in chocolate chips.
  3. Drop mixture by teaspoon onto the sheets. Turn off the oven, place the cookies inside the oven and leave them for a few hours or overnight. When you remember to look for them, they'll be ready to eat!

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Reviews (20)

Rate This Recipe


I've made other meringue recipes successfully, but these were chewy and seemed undercooked (although I left them in the oven overnight). They were not crisp nor light and airy. I felt there were too many chips in them also. I was disappointed.



These were too salty, too sweet, and too chewy. They never dried out. And.... putting them into a turn-off 350 over browned them.



These cookies were excellent!! Next time I will try using 1/2 cup sugar. I am looking forward to making them again. Thanks for the recipe.

More Reviews

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Amount Per Serving (2 total)

  • Calories
  • 727 cal
  • 36%
  • Fat
  • 26 g
  • 40%
  • Carbs
  • 130.1 g
  • 42%
  • Protein
  • 7.3 g
  • 15%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 647 mg
  • 26%

Based on a 2,000 calorie diet



previous recipe:

Passover Chocolate Mandelbrot


next recipe:

Easy Passover Chocolate Chip Cookies