Chocolate Chip Meringues

Wouldn’t we all love to live in a world where weekends last seven whole days, the weather is always warm & sunny and decadent desserts are a necessary part of every healthy diet? Unfortunately, we can’t have everything, but today I can satisfy one of these universal wishes with a healthy yet decadent dessert. These Chocolate Chip Meringue Cookies have been one of my go-to recipes for years. Not only because they’re under 30 calories a piece, but because they are absolutely delicious. These light-as- air, crisp cookies hold an intensely rich cocoa flavor profile and a unique whispy texture. And that rich chocolate flavor is made even richer by the tiny chocolate chips that weave in and out of every bite. The recipe is from a 2003 issue of Cooking Light magazine, and though my copy is currently doused in vanilla extract and dusted with cocoa powder, I still hold it very dear. I’ve whipped up batch after batch of these pretty French meringues over the years and enjoyed every last bite. Hopefully you all will do the same.  And now that we have one universal wish settled, let’s all work together on that seven day weekend idea…Any thoughts?

Ingredients: Makes 30 meringues, from Cooking Light Magazine

  • 3/4 cup  + 1 tablespoon granulated sugar
  • 1/4 cup cocoa powder
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1/2 cup mini chocolate chips


  1. In a small bowl, whisk granulated sugar & cocoa powder together, set aside
  2. In a large bowl, beat egg whites, cream of tartar & salt on high for 1-2 minutes, until mixture is white & foamy and soft peaks form
  3. Slowly beat in cocoa powder mixture into egg whites, 1 tablespoon at a time
  4. Beat on high until all cocoa powder mixture is incorporated into egg whites, and mixture has formed stiff peaks
  5. Gently fold chocolate chips into egg whites
  6. Spoon teaspoons of meringue batter onto a parchment sheet lined cookie sheet
  7. Bake at 250 for 1 hour and 30 minutes
  8. After 1 1/2 hours have passed, turn oven off and let meringues cool in the closed oven for an additional hour
  9. Remove from oven and enjoy!


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