Little marshmallowy chocolate chip meringue cookies are naturally gluten-free and studded with mini chocolate chips for bursts of semisweet chocolate in every bite. With a crisp exterior and marshmallowy interior, these cookies always disappear fast!
When I was working on my cookbook, Flourless, I leaned hard into naturally gluten-free recipes, meaning recipes that never called for flour to begin with. Meringues and their cousin, pavlova, were a natural choice to include because they rely just on egg whites both for structure and leavening. They need just a few ingredients, and are almost endlessly adaptable. Who doesn't love a recipe like that?
My oldest loves meringues, and I developed these chocolate chip meringue cookies especially for her. They're a classic meringue cookie, with a marshmallowy, slightly gooey inside and crisp, shattery outsides. I added mini chocolate chips, and they were such a hit!
These are small cookies, and the recipe makes just one dozen, so you may wish to double it if you want to serve a crowd. Meringues don't last too long, though, so I tend to make them in small batches so that we can eat them up quickly. Make sure to store them in an airtight container if you have leftovers. You can also bake the cookies to your preferred consistency - see my notes lower down.
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Ingredients Needed
Here's a look at the ingredients in these cookies, plus some notes. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!
- Granulated sugar - Just plain old granulated sugar is all you'll need to sweeten the cookies.
- Cornstarch - If you don't have cornstarch, you can use arrowroot powder in an equal substitution.
- Egg whites - Save your egg whites - especially if you make my gluten free chocolate pudding! - to make meringues. Because you need 2 egg whites for this recipe, make sure to measure them out beforehand and store them in twos so you don't get confused later.
- Salt - Either fine sea salt or table salt.
- Mini chocolate chips - Mini chocolate chips - I love mini semisweet chocolate chips here; I think that regular chocolate chips would be too large and thus overwhelm the delicate cookies. However, finely chopped or shaved chocolate would be a fine alternative.
Step-by-Step Instructions
Here's an overview in photos of how to make these chocolate chip meringue cookies!
1. Mix cornstarch and sugar: In a small bowl, whisk together the cornstarch and sugar.
2. Whip eggs: Add eggs to a bowl and beat until soft peaks form.
3. Add sugar mixture: Beat in the sugar mixture until combined.
4. Whip to peaks: Continue beating until the mixture forms stiff peaks.
5. Form cookies: Fold in the chocolate chips, then create 12 small cookies and arrange them on a lined baking sheet.
6. Bake: Place in a 275F oven and bake for 45-60 minutes.
How to Know When the Meringue is Ready
I've included a photo above so that you can get an idea of how the meringue should look when it's properly whipped - you want it to slightly drip off of the beaters while still retaining its shape (meaning it should not be liquid). In appearance, the meringue will be glossy and thick.
Tips & Recipe Notes
- How long should I bake meringue cookies? For cookies with a chewier inside, bake for about 45-50 minutes. For meringues that are crisp all the way through, bake the cookies for 1 hour to 1 hour and 10 minutes.
- Should the egg whites be cold? For meringue, it's best to use room temperature egg whites. When the whites are at room temperature, they will whip quicker and higher, creating loftier meringue cookies.
- Use a very clean bowl. For any recipe that calls for egg whites, including a gluten-free angel food cake or gluten-free angel food cupcakes, make sure that your bowl and beaters are absolutely clean and grease-free before whipping the whites.
- Adaptations. You can use a little vanilla or almond extract (about ¼-1/2 teaspoon) to add extra flavor to the meringues. For a citrus burst, beat in 1 tablespoon of finely grated lemon or almond zest. For a more chocolately flavor, add 2 tablespoons of unsweetened cocoa powder.
Proper Storage
I prefer to eat meringues on the day that they are made, or within about a day of baking. However, you can keep them in an airtight container on the counter for up to 5 days if needed. I don't recommend refrigerating or freezing these cookies.
More flourless Recipes
Happy baking! If you make this chocolate chip meringue cookies recipe, I'd love to know. Please leave a comment below, reach out with any questions, and tag me on Instagram @Cucina Nicolina ❤️
Recipe
Chocolate Chip Meringue Cookies
Ingredients
- ½ cup granulated sugar
- 1 teaspoon cornstarch
- 2 large egg whites
- ⅛ teaspoon fine sea salt
- ¼ cup mini chocolate chips
Instructions
- Preheat the oven to 275°F. Line a baking sheet with parchment paper.
- In a small bowl, whisk together the ½ cup granulated sugar and 1 teaspoon cornstarch.
- Place the 2 large egg whites in a large bowl or the bowl of a stand mixer. Add ⅛ teaspoon fine sea salt. Beat the egg whites on medium speed until frothy, then increase the speed to medium-high and beat until soft peaks form, about a minute.
- With the mixer running, sprinkle in the sugar-cornstarch mixture 1 tablespoon at a time. Continue until all the sugar is incorporated. Beat until the meringue reaches stiff peaks, about 3 more minutes. Fold in the ¼ cup mini chocolate chips.
- Use a tablespoon to scoop 24 dollops of meringue onto the prepared tray. They should be about 1 inch in diameter.
- Place on the middle rack of the oven and bake for 45 minutes for softer, chewier centers, or 1 hour for crisp meringues.
- Remove from the oven and cool on the pan for 5 minutes, then finish on a wire rack. Store in an airtight container for up to 7 days.
Notes
- How long should I bake meringue cookies? For cookies with a chewier inside, bake for about 45-50 minutes. For meringues that are crisp all the way through, bake the cookies for 1 hour to 1 hour and 10 minutes.
- Should the egg whites be cold? For meringue, it's best to use room temperature egg whites. When the whites are at room temperature, they will whip quicker and higher, creating loftier meringue cookies.
- Use a very clean bowl. For any recipe that calls for egg whites, including a gluten-free angel food cake or gluten-free angel food cupcakes, make sure that your bowl and beaters are absolutely clean and grease-free before whipping the whites.
- Adaptations. You can use a little vanilla or almond extract (about ¼-1/2 teaspoon) to add extra flavor to the meringues. For a citrus burst, beat in 1 tablespoon of finely grated lemon or almond zest. For a more chocolately flavor, add 2 tablespoons of unsweetened cocoa powder.
Nutrition
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