Description

Delicate, airy meringue cookies studded with rich, melty dark chocolate chips. These cookies are light, crisp on the outside, chewy on the inside, and perfect for any occasion.

Ingredients

– For the Meringue Base:

– 3 large egg whites (room temperature)

– ¼ teaspoon cream of tartar

– ½ teaspoon Diamond Crystal kosher salt (or ¼ teaspoon table salt)

– 1 cup (200g) granulated sugar

– For the Chocolate Add-In:

– 7 ounces (200g) high-quality dark chocolate, finely chopped

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 200°F (95°C). Line a baking sheet with parchment paper.
Begin whipping egg whites in a stand mixer fitted with a whisk attachment on low speed. Once frothy (about 45 seconds), add cream of tartar and salt, allowing them to dissolve while mixing.
Slowly add sugar in a steady stream with the mixer on low. Once ¼ cup of sugar is added, increase speed to medium and continue adding sugar gradually.
Increase speed to high and whisk until the meringue is thick, glossy, and holds firm peaks when the whisk is lifted (about 4 minutes). Continue in 30-second intervals if needed.
Spoon tiny dots of meringue onto the corners of the baking sheet and press the parchment paper down to anchor it.
Carefully fold the chopped chocolate into the meringue with a rubber spatula, taking care not to deflate the mixture.
Spoon 1 ½–2-inch dollops of the meringue mixture onto the baking sheet, spacing them 1 inch apart. Shape with a spoon to create crags and ridges.
Bake for about 2 hours, or until the meringues harden on the outside, develop cracks, and are only slightly moist inside. Test doneness by cooling one meringue for 5 minutes and checking the texture.
Allow meringues to cool on a wire rack for at least 1 hour. Store in a container with the lid partially on to prevent moisture exposure.

Notes

– Use room-temperature egg whites for optimal volume and stability.

– Avoid overmixing after folding in the chocolate to maintain the meringue’s airy texture.

– Store in a dry place to prevent softening or melting from humidity. Serve within 24–48 hours for best texture.

– For a vegan version, substitute egg whites with aquafaba (chickpea water) and use vegan chocolate.

Prep Time: 20 minutes
Cook Time: 2 hours
Category: Dessert
Method: Baking
Cuisine: International

Nutrition

Serving Size: 1 cookie
Calories: 80 kcal
Sugar: 10g
Sodium: 10mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg