These Chocolate Chip Meringue Cookies are incredibly simple to make and literally melt in your mouth. They’re perfect for any occasion and have always been a favorite holiday cookie in our house.
They were my mom’s Christmas specialty when I was a child, and I eagerly awaited them every year. The delicate texture and light sweetness made them unforgettable, so when I started my own family I kept the tradition going and now share the recipe with you.
These melt-in-your-mouth treats are even better with mini chocolate chips folded in. The smaller chips distribute chocolate throughout each cookie so every bite has a little chocolate surprise.
Peppermint extract is optional. My mom always added peppermint for a festive flavor, but the cookies are excellent without it too. If you enjoy peppermint, try 1/4 teaspoon for a holiday twist.
You can also tint these meringues with food coloring to match any celebration. My mom often made red and green cookies for Christmas, but pastel colors work beautifully for spring events or baby showers.
How to make Chocolate Chip Meringue Cookies:
Preheat the oven to 250°F and position racks so you can bake two sheets at once. Line baking sheets with parchment paper or silicone mats for easy cleanup.
Using a mixer with the whisk attachment, beat the egg whites on medium speed until they become frothy. Add the cream of tartar and salt, then increase speed to medium-high and beat until the whites hold soft peaks.
Switch to the paddle attachment and add the granulated sugar one tablespoon at a time while beating on medium-high. Continue until the meringue is stiff and glossy.
If using peppermint extract, fold it in gently. Scrape the bowl sides with a spatula and fold in the mini chocolate chips. If you plan to color the meringues, divide the mixture into bowls and add food coloring, stirring just until evenly blended.
Drop the meringue by teaspoons onto the prepared baking sheets, spacing them comfortably. Bake at 250°F for 30 minutes. The cookies will keep the shape you piped or dropped on the sheet. Allow them to cool completely on the baking sheets before removing.
When I recently made a batch for my family, everyone loved them—just like when I was a child. These cookies are light, crisp on the outside and soft inside, and the mini chips add the perfect touch of chocolate.
Did you make this recipe? If so, please leave a comment and rating below. I love hearing from you.
Christmas Meringue Cookies
Ingredients
- 2 egg whites
- ¼ teaspoon cream of tartar
- ½ teaspoon salt
- ¾ cup granulated sugar
- ¼ teaspoon peppermint extract (optional)
- ¾ cup mini chocolate chips
- Food coloring (optional)
Instructions
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Preheat oven to 250°F.
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Beat egg whites on medium-high with a whisk attachment until frothy.
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Add cream of tartar and salt; beat until whites hold peaks.
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Switch to the paddle attachment and add sugar one tablespoon at a time, beating until stiff and glossy.
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Fold in peppermint extract (if using) and the mini chocolate chips.
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Divide batter into bowls if coloring and stir in food coloring until combined.
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Drop by teaspoons onto prepared baking sheets.
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Bake at 250°F for 30 minutes, then cool completely.
Nutrition information is approximate and provided as a guide.