Emily Luchetti’s Chocolate Chip Meringue Cookies

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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.


  • 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

  • teaspoon kosher salt

  • Nutritional Information
    • Nutritional analysis per serving (36 servings)

      24 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 0 grams protein; 0 milligrams cholesterol; 14 milligrams sodium

    • 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.
      Powered by Edamam


  1. Preheat oven to 275 degrees. Line baking sheets with parchment.
  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. Fold in chocolate chips, cocoa powder, vanilla extract and salt.
  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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