Emily Luchetti’s Chocolate Chip Meringue Cookies

By Martha Rose Shulman

Published December 1, 2015

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
About 1 hour
Rating
4(626)
Comments
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These will seem soft when you remove them from the oven, but they will stiffen as they cool. Ms. Luchetti recommends Ghirardelli 60 percent chocolate chips or Guittard Extra Dark, and likes Valrhona cocoa powder.

Featured in: On the Hunt for Gluten-Free Holiday Cookies

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Ingredients

Yield:3 dozen cookies

  • 3 large egg whites/100 grams

  • ½ cup sugar/100 grams

  • ½ cup chocolate chips/82 grams

  • 1 tablespoon dark cocoa powder/8 grams

  • ½ teaspoon vanilla extract

  • ⅛ teaspoon kosher salt

Ingredient Substitution Guide
Nutritional analysis per serving

5 grams carbs; 28 calories; 1 gram fat; 13 milligrams sodium; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 275 degrees. Line baking sheets with parchment.

  2. Step 2

    In bowl of a standing mixer fitted with whip attachment, beat egg whites on medium speed until airy and peaks start to form. Slowly add sugar, a tablespoon at a time, and turn speed to high. Beat until stiff and shiny, another 5 minutes.

  3. Step 3

    Fold in chocolate chips, cocoa powder, vanilla extract and salt.

  4. Step 4

    Drop by heaped tablespoons or scoop onto baking sheets, about 1 inch apart. Cookies will not spread when they bake. Bake 30 to 35 minutes, until the outsides are dry and you can lift the cookies from the parchment. They will lift off more easily once cool. Store in an airtight container.

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Ratings

4 out of 5
626 user ratings
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Comments

rpbg

This is a great and flexible recipe. I substituted orange extract for the vanilla, and held the cocoa til the end, swirling it in to make attractive streaks. Can add espresso powder in addition to or instead of
the cocoa powder.

Bob D

Incredibly easy. I followed the directions, didn't worry about making each one the same shape. Did not bake until stiff and they held shape as they hardened in the air. I took them to a dinner party as a munchie with coffee/tea. They were no leftovers and three requests for the rest I've

m

A large egg white is 1 fluid oz (2 tablespoons), so 2 large egg whites would be 1/4 cup. It varies according to egg size, of course. 6 to 7 egg yolks = 1/2 cup. 1 egg yolk = 1 tablespoon. Whites. 4 to 6 egg whites = 1/2 cup.

Letizia

I had just finished making the NYT Eclair Cake (fabulous) and had leftover egg whites, so I decided to make (using 3 egg whites) these. It’s a good thing I read the comments because I wasn’t totally surprised when the cooking time was completely wrong. After 45 minutes they were very soft & sticky. I searched other meringue cookie recipes & not only switched my oven from radiant (standard) heat, to convection, at 250 degrees, but added another 15 minutes. Then, following another recipe, I left them in the closed oven for 2 hours. It’s a warm & humid day today. The cookies have been on the counter for 2 hours & they have remained light, crunchy & tasty. Please correct the baking time as these cookies, when properly baked are lovely.

RJ

Can you make this with egg whites from a carton?

akp

Excellent, easy treat for GF baking.

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