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Chocolate Chip Meringue Cookies

 Chocolate Chip Meringue Cookies
This is one of my most popular recipes. Shape them into hearts for Valentine's Day or make them as drop cookies for other occasions. —Debbie Tilley, Riverview, Florida
24 ServingsPrep: 20 min. + standing Bake: 20 min.


  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 3 tablespoons baking cocoa
  • 3 tablespoons miniature semisweet chocolate chips
  • 3 tablespoons finely crushed almonds or walnuts, optional


  • Place egg whites in a large bowl; let stand at room temperature for
  • 30 minutes. Beat egg whites until foamy. Add cream of tartar and
  • salt; beat until soft peaks form. Gradually add sugar, 1 tablespoon
  • at a time, beating on high speed until stiff peaks form, about 6
  • minutes. Beat in cocoa. Fold in chocolate chips and nuts if desired.
  • Cut a small hole in the corner of a pastry or plastic bag; insert #
  • 806 round pastry tip. Fill the bag with meringue. Pipe 1-1/2-in.
  • hearts 2 in. apart onto lightly greased baking sheets. Bake at
  • 300° for 20-25 minutes or until firm to the touch. Remove to
  • wire racks to cool. Store in an airtight container. Yield: 2 dozen.

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Chocolate Chip Meringue Cookies (continued)

Editor's Note: Meringue can be dropped by rounded tablespoonfuls onto lightly greased baking sheets. Bake as directed.
Nutritional Facts: 1 serving (1 each) equals 43 calories, trace fat (trace saturated fat), 0 cholesterol, 32 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein.