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Dessert

Chocolate Chip Meringues

Meringues made with egg whites, sugar, and chocolate chips baked until crisp.

From the Recipes Wiki (Fandom) · 3 ingredients
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Why it works: Sugar and chocolate are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 15,404 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Chocolate Chip Meringues

Oven350°F
Timeovernight

Ingredients

Directions

Prepare

  1. Preheat oven to 350°F.

  2. Beat egg whites in a small mixing bowl.

Make the meringue

  1. Add sugar after the egg whites are more than foamy; they should be light and fluffy.

  2. Beat for 8 minutes.

  3. Fold in chocolate chips.

Bake and cool

  1. Drop by tablespoon onto a greased cookie sheet.

  2. Turn oven off and leave overnight.

Nutrition, whole recipe (rough)

282Calories
8 gProtein
14 gFat
30 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Chocolate1 oz (28g) semisweet155
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Egg + chocolatetop 24% of all pairs
    Smell alikemoderate
    Cooked together11,448 recipes

    Shared aroma: 2-heptenal (green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg whites
Trap air when beaten to form a foam that sets into the crisp, light structure.
Sugar
Dissolves into the foam to stabilize it and gives the meringue its sweetness and crisp texture.
Chocolate chips
Add sweet chocolate flavor and contrast to the airy, crisp meringue.

The step that matters

Adding the sugar at the right foam stage. Sugar added once the whites are foamy but not yet stiff dissolves into the foam and stabilizes it. Adding it too early slows foam formation, while adding it too late leaves the foam weak and prone to collapse during baking.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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