Passover Chocolate Chip Meringues Recipe -
Passover Chocolate Chip Meringues Recipe
  • READY IN 3+ hrs

Passover Chocolate Chip Meringues

Recipe by  

"Easy to make and easy to eat! Light chocolate studded bites of crisp meringue."

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Ingredients Edit and Save

Original recipe makes 2 dozen cookies Change Servings
  • PREP

    15 mins
  • COOK

    3 hrs

    3 hrs 15 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with aluminum foil.
  2. With an electric beater, beat egg whites until peaks form. Add sugar into the egg whites 1 teaspoon at a time. Gently stir in vanilla and salt, beat until the egg white are stiff and shiny. Fold in chocolate chips.
  3. Drop mixture by teaspoon onto the sheets. Turn off the oven, place the cookies inside the oven and leave them for a few hours or overnight. When you remember to look for them, they'll be ready to eat!
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Reviews More Reviews

Most Helpful Positive Review
Dec 23, 2006

I love meringue - it has always been challenging for me, but this recipe was fool-proof for me. I have made them for 3 years now and each time I

Most Helpful Critical Review
Jan 25, 2004

I've made other meringue recipes successfully, but these were chewy and seemed undercooked (although I left them in the oven overnight). They were not crisp nor light and airy. I felt there were too many chips in them also. I was disappointed.


21 Ratings

Jan 25, 2004

These were too salty, too sweet, and too chewy. They never dried out. And.... putting them into a turn-off 350 over browned them.

Nov 08, 2005

This was very good and a great veriation on just regular cookies. They were very sweet and I used half the sugar I will use less sugar than that. I also just put a pinch of salt.

Jan 25, 2004

These cookies were excellent!! Next time I will try using 1/2 cup sugar. I am looking forward to making them again. Thanks for the recipe.

Apr 14, 2009

These we very good and very easy to make. I also used butterscotch chips just for a little variety. After reading the other reviews, I baked these cookies for 15 minutes and THEN turned off the over and left them in overnight. They came out perfect.

Jan 25, 2004

I made these and followed the recipe exactly. I left them in the oven overnight but they were so chewy you could not eat them. I removed them from the oven, turned the oven back on and repeated the process again for 2 hours. This did the trick and they were nice and crisp. Way too salty though. Next time I will either leave the salt out or use only a dash.

Mar 27, 2007

The eggs and sugar whipped up beautifully. I was nervous to add liquid so I used vanilla sugar instead of the vanilla. I also used less chocolate chips - maybe 3/4 cup. But the problem with it was that they did not harden properly. I left them in the oven overnight and they were still soft in the morning. So I turned the oven on to 200 and left it in there for an hour. Then I lowered the temp in the oven to 185 and left them in for another 45 minutes. At that point, the texture was right - they had hardened into that melt-in-your-mouth consistency that they are supposed to have. I was hoping that the leaving it in the oven thing would work because it makes for a very simple recipe - leaving it overnight, oven off, what could be easier and safer? But unfortunately this did not work. I will just have to keep looking for a way to bake meringues. At least I was able to salvage them by baking them longer.


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  • Calories
  • 727 kcal
  • 36%
  • Carbohydrates
  • 130.1 g
  • 42%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 26 g
  • 40%
  • Fiber
  • 5.1 g
  • 20%
  • Protein
  • 7.3 g
  • 15%
  • Sodium
  • 647 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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