Passover Chocolate Chip Meringues

Passover Chocolate Chip Meringues

21
NIBLETS 2

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

3 h 15 m servings 727 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 727 kcal
  • 36%
  • Fat:
  • 26 g
  • 40%
  • Carbs:
  • 130.1g
  • 42%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 647 mg
  • 26%

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.

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Directions

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  • Prep

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  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!

Reviews

21
  1. 21 Ratings

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Most helpful positive review

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

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 we...

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 we...

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

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

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.

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.

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 th...

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 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 i...

These were very good. I am on a low-fat diet and was looking for a good meringue recipe. These were so easy to make and were better than the store bought kind. My friends said they tasted jus...