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Many years ago my husband’s grandmother, Bubu, made these chocolate chip meringue cookies recipe for us all to enjoy. I loved them so much.
They were sweet, flakey and even a little chewy too – which was totally surprising!
I wanted to make these cookies, too, so years ago, I called her up and begged her to share her recipe.
She said these cookies were quite simple to make, but that I needed to have patience if I wanted the perfect cookie. I didn’t quite know what she was trying to tell me, but years later, as I make them myself, I totally get it.
How to Make Chocolate Chip Meringue Cookies
The first step to making these wonderful chocolate chip meringue cookies is to beat your egg whites into stiff peaks. After beating them into stiff peaks, you’ll then add sugar and vanilla and continue to mix it all together until well combined.
I then folded in the chocolate chips by hand and gently added the mixture into a piping bag. I didn’t cut the end off the piping bag until I filled it with the mixture. Once filled, I cut about an inch off of the bottom to allow the batter to flow through the end of the piping bag without getting stuck.
Alternatively, you could simply spoon the batter onto the cookie sheet.
The cookies will spread a little, so leave about an inch between them. You’ll need two standard cookie sheets (13″ x 9″) or one extra large sheet (which I used) if it can fit in your oven. I may have squished my cookies a bit close together in order to fit them all onto the sheet.
After I piped the cookies onto the sheet, I banged the baking sheet against the counter a couple of times to help the batter flatten a bit.
This recipe makes 24 large meringue cookies or you can make your cookies smaller. Some people love bite-sized meringue cookies, so feel free to adjust.
I then placed the cookies in a 350º preheated oven and turned off the oven. And then I waited.
In fact, I waited overnight, to be exact.
Bubu said the key to making the perfect meringue cookie requires patience. She says if you leave the cookies in the oven overnight, they will be perfect in the morning… and she’s right!
However, I realize that not everyone has that luxury of waiting, so if you want to enjoy them the same day, simply bake them for 10 minutes before turning off the oven, then leave them in the oven for another 5-6 minutes until they’re just slightly brown on top. Allow them to sit at room temperature for an hour and then serve.
I promise, however you make it, this recipe works and results in an outstanding chocolate chip meringue cookie each and every time.
These cookies taste fantastic too. They are crunchy on the outside and chewy in the middle, similar to a French macron. The are sweet like cotton candy.
They are Kosher for Passover, too
While this recipe can be enjoyed year round, and is perfect for anyone who is not eating gluten, I particularly enjoy making it for Passover. Just make sure you purchase Kosher for Passover chocolate chips if you do.
In my opinion, there’s no need to put together a weird matzah meal concoction to get a delicious dessert for Passover. These gluten-free chocolate chip meringue cookies will do the trick and please a crowd!
I also have a feeling these cookies would make for a great Easter cookie too. They require eggs (an Easter staple) and they taste like flaky Peeps™!
I hope these light, sweet and flakey cookies make your celebrations a little sweeter this year – enjoy!
Gluten-Free Chocolate Chip Meringue Cookies Recipe
Overnight Chocolate Chip Meringue Cookies
- 4 large egg whites
- 1 cup sugar
- 2 teaspoon vanilla
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees F.
- Prepare two standard baking sheets (13"x9") with parchment paper.
- Beat egg whites with mixer until stiff peaks form (about 2 minutes)
- Gradually add sugar and then vanilla and continue to mix well.
- Fold in chocolate chips by hand.
- Fill a piping bag with mixture and pipe cookies onto parchment lined baking sheet. (Cut a large hole at the bottom of the piping bag to allow chocolate chips to flow through.) Alternatively, drop cookies by spoonful onto baking sheet.
- Place cookies in oven, turn the oven off, and then when you wake up in the AM, the cookies will be ready. If you would like to enjoy the cookies sooner than later, bake the cookies for 10 minutes, turn off oven, and leave cookies in oven for an addition 5-6 minutes until very slightly browned.
- As noted, you can expedite the baking process by baking for 10 minutes on 350 degrees, then turning off the oven and allowing the cookies to cook for another 5-6 minutes until lightly browned.
- I like to pipe the cookies onto the baking sheet for more even (rounded) cookies, but dropping them by the spoonful works just as well.
- You can make these cookies larger or smaller. I like a good-sized cookies, but some swear by bite-sized meringue cookies.