Light as air and irresistibly crisp, these vanilla chocolate chip meringues are a delicate treat with a sweet surprise in every bite. Whipped to glossy perfection, the meringue is infused with vanilla and studded with mini chocolate chips. This creates a delightful contrast of textures — melt-in-your-mouth lightness with bursts of rich chocolate. Whether served as a dainty dessert or a sweet snack, these meringues are elegant, simple, and absolutely addictive.
Making these little cookies is super easy and only takes a few ingredients. The only tools you need are a piping bag and piping tip to pipe them. You can use different tips, just make sure you choose one with a wide enough opening to let the mini chips pass through. You can carefully pipe these so they all look identical and lovely, or if you are trying to save time, you can pipe them more randomly like I did 🙂 It doesn’t matter what the shape is as long as they are relatively the same size so they cook evenly. These have a long, low cook though, so some difference won’t matter too much here.
A few notes on meringue. Meringue is a bit more stable when whipped slowly, so use medium speed on your mixer and whip for 10+ minutes until stiff peaks to get a great, stable meringue that you can fold other ingredients into. Meringue also works better if your mixing bowl is completely clean with no residue and no tiny bits of yolk in the whites.
I have plans to make a bunch of other flavors of these because they are so easy and addictive. I was thinking raspberry using freeze dried raspberry powder or candied fruit peel. Also check out this brownie meringue cake!
Vanilla Chocolate Chip Meringues
Ingredients
- 3 large egg whites room temp
- 1 cup sugar
- 2 tsp vanilla
- 3/4 cup mini chocolate chips
- 1/4 tsp cream of tartar
- 1/4 tsp kosher salt
Instructions
- Preheat your oven to 200 and line two baking sheets with parchment paper. Prep a piping bag with your desired tip.
- In a stand mixer with whisk attachment, whip the egg whites and vanilla on low until they are frothy. Add the cream of tartar and salt with the mixer running and whip 10-20 seconds until mixed well.
- Keep the mixer going on low and slowly add 1/4 cup of the sugar. Increase to medium speed and continue slowly adding the rest of the sugar. Continue mixing on medium until the eggs are glossy and stiff and hold a stiff peak when you dip the whisk into them and turn upright. It is ok if the meringue goes from 12 to 11 on the clock when you flip it over, but if it droops more than that, whip further. I whipped mine for about 11 minutes. You can turn the mixer to high and finish this faster, but meringue whipped at a slower rate will be more stable and hold up better to mixing in flavorings and piping.
- Transfer the mixture to the piping bag and pipe quarter sized (or your preferred size) meringues. They will not spread so they can be close together. Make sure both oven racks are near the center and place the two sheets of meringues into the oven. Bake for 2 hours without opening the door.
- After 2 hours, turn the oven off and crack the door with a wooden spoon and let cool slowly for 30 minutes in the oven. This prevents them cracking. After 30 minutes, open the oven door and let them cool another 20-30. Then cool fully on the counter before storing. They should be stored at room temp or frozen. Do not store in the fridge as they will get damp and soft. If frozen, defrost at room temp when ready to eat.