Magical Meringues

These meringues are so good, and I highly recommend them. This meringue recipe is from my grandmother, but I changed it a little. When pipping out the meringues, I wouldn’t use a tip for the pipping bag, because I found that the chocolate chips got stuck. This recipe makes about 2 dozen large meringues.


  • 2 egg whites
  • ⅛ teaspoon of salt
  • ⅛ teaspoon of cream of tartar
  • 1 teaspoon of vanilla extract
  • ¾ a cup of sugar
  • ¾ a cup of mini chocolate chips


  • Preheat oven to 300°F.
  • Line a baking sheet with parchment paper or a silicone baking mat.
  • Mix the egg whites, salt, cream of tartar, and vanilla in a Kitchen Aid mixer and beat until mounds begin to form.
  • Slowly add in the sugar and beat until it is firm but still shiny. If the mixture has a curtled look, it’s over mixed and you will have to restart. 
  • Fill a pastry bag with the mixture and pipe onto the cookie sheets.
  • Bake the meringues for 25 minutes.


This Post Has 4 Comments

  1. At what point should I add the chocolate chips?

    1. The chocolate chips should be added right before you pipe the meringues, make sure to mix them by hand and not with an electric mixer.

  2. Hey is it possible to add flavors instead of chocolate chips? If so, how do you recommend doing that?

    1. I’m sure that you could, I’ve never done this myself, but I would recommend adding an extract to get the flavoring you want.

Leave a Reply