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The Best Spring-Light Chocolate Chip Meringue Cookies

spring-light chocolate chip meringue cookies - featured image
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These light and ethereal chocolate chip meringue cookies are the perfect spring treat. With a crisp exterior and marshmallowy center, they’re quick to make with simple ingredients and are naturally gluten-free and dairy-free.

Ingredients

Scale
  • 4 large egg whites, at room temperature
  • 1 cup (200 grams) granulated sugar
  • 1 teaspoon cornstarch
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract
  • A pinch of fine sea salt
  • 1/2 cup (90 grams) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 225°F (110°C). Position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
  2. Place the room temperature egg whites and cream of tartar in a completely clean, dry mixing bowl. Beat on medium speed until foamy, about 1 minute.
  3. With the mixer running on medium-high speed, gradually add the granulated sugar one tablespoon at a time, taking about 2-3 minutes. The mixture should become glossy and white.
  4. Add the cornstarch and vanilla extract. Beat on high speed for another 2-3 minutes until stiff, glossy peaks form. The meringue should feel smooth when rubbed between your fingers.
  5. Gently fold in the chocolate chips using a rubber spatula with a cut-and-fold motion. Stop as soon as the chips are evenly distributed.
  6. Transfer the meringue to a piping bag fitted with a large star tip, or use two spoons to drop dollops onto the prepared baking sheets. Pipe rosettes about 1.5 inches wide, leaving about an inch between each cookie.
  7. Bake for 45-55 minutes. Halfway through, rotate the pans and switch their positions. Cookies are done when dry to the touch and lift easily off the parchment.
  8. Turn off the oven and crack the door open. Let the cookies cool completely inside the oven for at least 1 hour.
  9. Once completely cool, gently peel the cookies off the parchment paper. Store in an airtight container at room temperature.

Notes

Ensure the bowl and whisk are completely clean and grease-free. Avoid making on humid days. Tossing chocolate chips in a teaspoon of cornstarch before folding helps prevent sinking. For best results, use room temperature egg whites and add sugar gradually.

Nutrition

Keywords: meringue cookies, chocolate chip meringue, spring cookies, light cookies, gluten-free cookies, dairy-free cookies, easy meringue

Find it online: https://cookluma.com/the-best-spring-light-chocolate-chip-meringue-cookies/