Chocolate Chip Meringue Drops

Chocolate Chip Meringue Drops

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"These are lower in fat than most cookies and do not last long, so be prepared to make them often!"
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3 h 15 m servings 22 cals
Serving size has been adjusted!

Original recipe yields 40 servings



  • Calories:
  • 22 kcal
  • 1%
  • Fat:
  • 0.7 g
  • 1%
  • Carbs:
  • 4.1g
  • 1%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 3 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 250 degrees F (120 degrees C). Line 2 baking sheets with aluminum foil or parchment paper, and set aside.
  2. In large metal or glass bowl, beat the egg whites on high speed with an electric mixer until soft peaks form. Gradually add sugar while continuing to beat until they hold stiff peaks. Mix in the vanilla and cocoa on low speed, then fold in chocolate chips by hand. Drop small mounds of the mixture onto the prepared baking sheets, spacing 1 inch apart.
  3. Bake for 1 hour in the preheated oven. Turn off oven, and leave the cookies in the oven for 2 more hours, or until centers are dry. Remove from pan and store in an airtight container.


  1. 115 Ratings

Most helpful positive review

These are extremely simple to make, and I can also confirm that Splenda does work well if you’re looking for a healthy option. The trick to making these best is to keep the size small. The fir...

Most helpful critical review

I followed the recipe exactly, but it all went runny when I added the cocoa. I then had to beat 2 more whites up and fold it into the mixture to make it firm again. The taste was nice,but VERY r...

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Most positive
Least positive

These are extremely simple to make, and I can also confirm that Splenda does work well if you’re looking for a healthy option. The trick to making these best is to keep the size small. The fir...

Awesome! Can't believe these cookies are so low fat. I made 24 good size ones instead of 40 small drops. They were amazing! Will make again for sure 'cause I'm addicted...For weight watchers peo...

The first time I made these cookies, I think I might have overbeaten the eggs because the cookies which were baking on the lower rack of the oven kind of collapsed in on themselves in the middle...

Great Recipe! Just a hint: I have discovered that this recipe turns out better on low humidity days, rather on days with a higher humidity and/or rain.

I GIVE UP!! I've tried to make these cookies three times now and each time they've turned out horrible. I beat the hell out of the eggs (pardon my french), I tried adding cream of tartar and s...

Yum! It's almost impossible to believe that these cookies are low fat because they taste soooooo good! I made 13 bigger cookies and put them all on one sheet only about two cm apart, baked the...

loved this recipe. I'm a WW member, and this is a treat worth sharing with other members. I did alter the recipe a bit after reading other reviewes. I baked them for 45 minutes, added 1/4 te...

Very light and delicious! I love adding in walnuts for a different texture.

I love these cookies! I followed another rater's suggestion and used dark chocolate chips; I also added ½ tsp of crème of tartar just to be sure I obtained nice peaks. This is the best chocola...

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