Chocolate Chip Meringue Cookies (Gluten Free, Dairy Free)

I love meringue! There is something about the sweet sugar paired with the airy texture of the egg whites that I find irresistible. Turn it into a cookie that is crisp on the outside and a little chewy inside and it is like the best part of a toasted marshmallow. A sweet explosion of texture! These meringue cookies are a favorite in my home. They are naturally gluten free and easily dairy free if you use diary-free chocolate chips.

Meringue can be a little a tricky and a few simple techniques will help you succeed. First, you want to add the sugar when the egg whites start to foam. Add it very slowly so you don’t crush the air bubbles. You want to get very stiff peaks. Don’t be tempted to make these cookies big. You want them small to get the maximum crunch on the outside. You will want to bake them low and slow and let them cool in the oven. This is not a recipe for a rainy or super humid day because the moisture in the air will keep them from getting super crisp.

Chocolate Chip Meringue Cookies

3 Egg Whites

1/2 teaspoon Cream of Tartar

1 Cup Sugar

1 Cup Chocolate Chips

Preheat the oven to 225 degrees Fahrenheit. In the bowl of a stand mixer or a large bowl (if using a hand mixer) add the egg whites and cream of tartar. Beat on high speed until foamy. Slowly add the sugar and continue to beat until stiff peaks form. This will take 5-7 minutes. Gently fold in chocolate chips. Using a small cookie scoop or two spoons, form small mounds on a parchment-lined cookie sheet. Bake at 225 for 90 minutes. Turn off the oven and allow the cookies to cool in the oven for 1-2 hours. Serve. If there are leftovers, keep very tightly sealed for 1-2 days.