Light and crunchy on the outside, soft and gooey on the inside. These Chewy Chocolate Chip Meringue Cookies a great treat any time of the year, but I especially love them as a Christmas dessert!
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Have you tried Pavlova? Do you like it?
When I first time tried it, I couldn’t believe it had meringue in it. In my past, I’ve tried really bad meringue desserts, you know, these super dry ones without any chewiness inside. These are not so good at all!
Luckily these cookies are anything but that. The texture of these cookies is quite similar to Pavlova dessert, crunchy on the outside, chewy and fluffy inside. Add chocolate chips and your favorite nuts and you’ll have a perfect and unique meringue cookie.
Or make it more festive during holiday season and add some crushed candy canes for a perfect Christmas treat! So good!
Chewy Chocolate Chip Meringue cookies Recipe
This recipe requires few ingredients and less than 30 minutes in the making.
And don’t be put off making your own meringue cookies. They are really easy, and once you’ve homemade chewy chocolate chip meringue cookies you’ll never buy a dry supermarket packet again.
Here’s what you’ll need to make chewy Meringue cookies:
- egg whites
- powdered sugar
- vanilla extract
- lemon juice
- walnuts or any of your choice
- dark or milk chocolate
MY FAVORITE EQUIPMENT FOR THIS RECIPE
Should meringues be chewy inside?
Just be sure to bake them not more than instructed in the recipe so the middle can set and become chewy. This way you’ll get that perfect, nougat-like texture.
How to make Chewy Chocolate Chip Meringues
- Preheat oven to 300 F (150 C).
- Separate egg whites from egg yolks and add to a dry deep bowl. Add lemon juice.
- Whisk for 1 minute until they become white. Add vanilla extract and gradually start adding sugar about 1 tablespoon at a time, stirring after each addition until sugar is dissolved.
- Using an electric mixer or a stand mixer, whisk the mixture on high speed for 10-12 minutes.
- The mixture should be thick, shiny, and has increased in volume.
- The mixture should have stiff peaks and sugar should be completely dissolved (you can test this by rubbing a small bit of the mixture between your fingers, if it feels gritty, the sugar isn’t dissolved).
- Stir in chocolate chips and nuts or any other extra toppings you may like to use. If using food coloring, add the food coloring at this stage, too. (Instead of sugar powder, you can also use granulated sugar BUT you need to make sure that it will dissolve properly.)
- Next, fit a large disposable piping bag with a large tip and transfer the meringue to the prepared piping bag. Pipe the mixture onto the prepared baking/cookie sheet. The meringue cookies can be pretty close to each other as they won’t spread, and you will want to bake all of the cookies at the same time, so make sure you make enough space.
- I like it when the meringues are crisp, and chewy on the inside. The short baking time allows them to have this right texture. Top with cake sprinkles, if you like and bake for 20 minutes in the middle of the oven.
- Allow to cool completely on the baking sheet before removing them carefully with your hands.
The meringue cookies are best enjoyed fresh on the day they are made but leftovers can be stored in an airtight container for several days. Take care when stacking the cookies; they are fragile.
This recipe makes about 11-14 cookies.
Tips making chewy meringue cookies
- Eggs – Use super-fresh eggs. The yolk will stay much firmer, so they are much easier to separate.
Also just keep in mind that cold egg whites will become fluffy very quickly but they may deflate fairly quickly. So best option is to use room temp eggs and whisk, whisk, whisk!
- Nuts – choose your favorites nut option and roast them prior to get that delicious aroma.
- Toppings – when adding chocolate chips and nuts, be careful when stirring as you may lose the whole texture and your meringues will deflate.
- Make sure your equipment is scrupulously clean. Any amount of grease will affect your egg whites.
If you love this breakfast recipe, you might also like
- Red Currant Crumble Bars (Gluten Free)
- 13 Healthy Chocolate Chip Cookies
- Strawberry Pistachio Galettes From Cottage Cheese Dough
- Pumpkin Chocolate Chip Muffins (Gluten Free)
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Chewy Chocolate Chip Meringues
Ingredients
- 2 egg white medium
- 1 cup powdered sugar confectioners sugar
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 2 oz walnuts or any of your choice chopped
- 2 oz dark or milk chocolate shredded
Instructions
- Preheat oven to 300 F (150 C).
- Separate egg whites from egg yolks and add to a dry deep bowl. Add lemon juice.
- Whisk for 1 minute until they become white. Add vanilla extract and gradually add sugar about 1 Tablespoon at a time, stirring after each addition until sugar is dissolved. Using an electric mixer or a stand mixer, whisk the mixture on high speed for 10-12 minutes.
- The mixture should be thick, shiny, and has increased in volume.
- The mixture should have stiff peaks and sugar should be completely dissolved (you can test this by rubbing a small bit of the mixture between your fingers, if it feels gritty, the sugar isn’t dissolved).
- Stir in chocolate chips and nuts or any other extra topping you may like to use. If using food coloring, add the food coloring at this stage, too.
- Instead of sugar powder, you can also use granulated sugar BUT you need to make sure that it will dissolve properly.
- Fit a large disposable piping bag with a large tip and transfer the meringue to the prepared piping bag and pipe onto the prepared cookie sheet. The meringue cookies can be pretty close to each other as they won’t spread, and you will want to bake all of the cookies at the same time, so make sure you make enough space.
- I like it when the meringues are crisp, and chewy on the inside. The short baking time allows them to have this right texture.
- Top with cake sprinkles if you like and bake for 20 minutes in the middle of the oven.
- Allow to cool completely on the baking sheet before removing them carefully with your hands.
Notes
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