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Dessert

Meringue Cookies with Chocolate Chips

Meringue cookies made from whipped egg whites and sugar, folded with semi-sweet chocolate chips and baked until crisp.

From the Wikibooks Cookbook · 6 ingredients
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Why it works: Vanilla and chocolate are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 10,020 recipes. Both carry sotolon, which smells curry, maple. The science ↓

Meringue Cookies with Chocolate Chips

Oven325°F
Time25 minutes

Ingredients

Directions

Make the meringue

  1. Combine egg whites, salt, and cream of tartar.

  2. Whip to stiff peaks using a whisk or an electric mixer with the whisk attachment.

  3. Gradually beat in sugar and vanilla. Do not add the sugar all at once, as this will cause the meringue to deflate.

  4. The meringue should be stiff, smooth, and glossy.

  5. Fold chocolate chips into the meringue.

Bake and cool

  1. Drop meringue by tablespoonfuls onto parchment paper-lined baking sheets.

  2. Bake at 325°F for 25 minutes, or a few minutes longer if needed.

  3. Let cool before removing from parchment.

Nutrition, whole recipe (rough)

345Calories
8 gProtein
19 gFat
31 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Chocolate1 oz (28g) semisweet155
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12
Salt1 tsp (6g)0

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 Wikibooks Cookbook.

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. Vanilla + chocolatetop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  2. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Cream + chocolatetop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

    Shared aroma: guaiacol (smoky, sweet).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Egg whites
Whipped into a foam that gives the cookies their airy, crisp structure.
White granulated sugar
Dissolves into the foam to stabilize it and add sweetness and gloss.
Cream of tartar
Acidifies the egg whites, helping them whip to a stable, stiff foam.
Semi sweet chocolate chips
Add melted-style pockets of chocolate flavour and sweetness throughout the cookies.

The step that matters

Add the sugar gradually. Adding sugar all at once can weaken the foam and make the meringue deflate. Sugar added slowly dissolves into the whipped whites, stabilizing the foam so the cookies hold their shape and texture.

“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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