Meringue Cookies

Meringue Cookies


"This recipe can be doubled, but if you do, don't double the chocolate chips. Best if eaten in a few days."


servings 119 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 119 kcal
  • 6%
  • Fat:
  • 4.2 g
  • 6%
  • Carbs:
  • 21.4g
  • 7%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 35 mg
  • 1%

Based on a 2,000 calorie diet

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  1. Preheat oven to 300 degrees F (150 degrees C). To prevent burning you can bake on an air cushion baking sheet or put parchment paper on a regular cookie sheet.
  2. Beat egg whites, salt, cream of tartar, and vanilla until very firm. Gradually add sugar and mix. Fold in chocolate chips.
  3. Drop by teaspoonfuls on pan. Bake 300 degrees for 25 minutes. They should only be lightly browned.
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  1. 81 Ratings


There are so many versions of this cookie. The trick to avoid the chewy center is to turn the oven off and keep them in the oven for a couple of more hours. These are also called "overnght cooki...

This is a very good recipe. One reviewer had trouble, but I think it was her technique, or possibly the weather! Meringues are sometimes difficult to do. Some tips: 1) never use a plastic bowl t...

I made these cookies and they were wonderful! I added one packet of raspberry jello mix to the recipe so they turned out pink and had a hint of raspberry flavoring!these cookies are a great summ...

Wow!! This was my first time making meringues, as they always kind of intimidated me before. But the recipe was SO easy, and the cookies turned out *perfect*!! I tripled the recipe except for...

These cookies came out great! Parchment paper was no problem at all! My only dilemma was telling if they were done or not. I actually baked these cookies for 30-35 minutes because the first b...

My boyfriend told me he had this cookie just once or twice, but they were always his favorites, so I decided to make them one day. I'd actually tried once before, but they didn't turn out right...

I'm pretty sure the reviewer had a problem because you specified "white sugar" which she interpreted as "confectioner's sugar" instead of "granulated sugar". Use granulated sugar in this recipe...

I tried this recipe TWICE but to no avail! I don't know what the problem is. The first time, when I added the sugar after beating the whites, the batter became as creamy as pancake batter! It ...

These look great but are very very sweet - I think the sugar could be cut a bit. Also - I spooned the merangue into a ziplock bag, cut the corner and was able to drop the cookies onto the sheet...