Chocolate Chip Meringue Cookies - Kraft Recipes Top
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Chocolate Chip Meringue Cookies

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  • 1. Preheat oven to 175°F. Line several baking sheets with wax or parchment paper and set aside.
  • 2. In the bowl of an electric mixer, beat egg whites until they form soft peaks. Sprinkle a few spoonfuls of superfine sugar over beaten egg whites, and whisk in on low speed. Increase speed of mixer; whisking constantly, continue adding superfine sugar, a spoonful at a time, until all has been incorporated and mixture is firm enough to hold stiff and glossy peaks. Fold in chocolate chips.
  • 3. Pipe or spoon small mounds of mixture onto baking sheets, spacing mounds about 1 inch apart.
  • 4. Bake meringues until completely dry to the touch, about 3 hours.
  • 5. Transfer sheets to a wire rack to cool completely. Store in an airtight container up to 3 days. Before serving, dust meringues with confectioners’ sugar and cocoa powder.


I also use Heath chips to make toffee meringue and sometimes combine the chocolate and Heath.

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