Meringues are one of the simplest treats if all you’re craving is some sweet nothingness.  It’s all egg whites, some sugar and vanilla, cream of tartar and whatever mix-ins you want.  I love mini chocolate chips in mine.  A couple of things to keep in mind with these meringues. 

First, I do a longer baking time (about an hour and a half) at a low temp.  This makes your meringues soft and fluffly.  The quick way to do it is at a higher temp (300) for 25-30 minutes.  These will have a texture more like meringues you buy in the store, hard and crumbly with a hollow center.  Try it both ways and see which you like better.

Second, cream of tartar is a powder you find in the baking aisle.  First time I saw that ingredient I couldn’t help but wonder who in their right mind would want tartar sauce in a baked good. 

That being said, I went without cream of tartar with this recipe.  Instead of the final product having a firm texture, it’s more like a marshamallow.  Don’t think I still didn’t eat them though.

No matter the texture, in the end you have a shiny batter put into a warm oven and let it ride.  With chocolate.  Because that’s how I roll.

Mini Chocolate Chip Meringues

Adapted from Smitten Kitchen


  • 2 egg whites, room temp
  • 1/4 tsp salt
  • 1/8 tsp cream of tartar
  • 1 tsp vanilla
  • 1/2 cup mini chocolate chips (I like a lot of chocolate.  You can vary to your liking)


  1. Preheat oven to 200 degrees.
  2. Beat egg whites until foamy.
  3. Add salt, cream of tartar and vanilla, and beat mixture agai until it holds soft peaks.
  4. Add sugar, gradually, beating the batter until it is stiff.
  5. Fold in the chocolate chips. Spoon batter onto parchment paper-lined baking sheets.
  6. Bake for 1 1/2 to 2 hours. Underside of cookies should be golden.