Chocolate Chip Meringues

Chocolate Chip Meringues Recipe

Patricia Buckholz calls these ethereal cookies "forgotten meringues" because she turns off her oven and leaves them there to cool overnight.

Makes about 3 1/2 dozen meringues


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2 large egg whites
1/4 teaspoon cream of tartar
2/3 cup sugar
1/4 teaspoon almond extract
1 cup finely chopped semisweet chocolate (6 oz.) or miniature semisweet chocolate chips


1. In a large bowl, with a mixer on high speed, beat egg whites with cream of tartar until thick and foamy. Gradually add sugar and continue to beat until mixture holds stiff, shiny peaks.

2. With a spatula, gently stir in almond extract and chopped chocolate. Spoon 1/2-tablespoon portions into 1-inch-wide mounds (or with a pastry bag fitted with a 1/2-inch plain or star tip, pipe 1-inch-wide mounds) about 1 inch apart onto cooking parchment - lined 12- by 15-inch baking sheets.

3. Bake meringues in a 275° regular or convection oven until dry and firm to touch on the outside and almost dry inside (break one open to test), 30 to 35 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Let cool for 5 minutes on sheets, then slide a spatula underneath meringues and transfer to racks to cool completely.

Nutritional analysis per meringue.

Created date

March 2004

Nutritional Information

Calories 33
Caloriesfromfat 33 %
Protein 0.3 g
Fat 1.2 g
Satfat 0.7 g
Carbohydrate 5.8 g
Fiber 0.2 g
Sodium 3.1 mg
Cholesterol 0.0 mg