Chocolate Chip Meringue Cookies Recipe header
Chocolate Chip Meringue Cookies Recipe header

Overnight Chocolate Chip Meringue Cookies

March 30, 2018

My husband's grandmother told me the trick to making these cookies taste so good is the slow and low heat. So whenever I have a hankering for meringue cookies, I make them the night before and allow them to slowly cook in my oven. This recipe doubles and triples well, and you can make the cookies as small or large as you like. They are perfect for Passover too as they don't include any flours or grains, and of course, they're naturally gluten-free.

  • Prep: 15 mins
  • Cook: 8 hrs
  • 15 mins

    8 hrs

    8 hrs 15 mins

  • Yields: 12 cookies


2 egg whites

1/2 cup sugar

1 teaspoon vanilla

1 cup semi-sweet chocolate chips


Preheat oven to 350 degrees F.

Prepare a baking sheet with foil (lightly grease with cooking spray) or use 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.

Drop cookies by spoonful on 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 don't have overnight to allow the cookies to cook slowly, simply cook them for about 10 minutes in a 350 degree oven and check until cookie is done. It should be white (not browned) and flakey when you bite into them.