Mini Morsel Meringue Cookies

Light, airy, and delightfully sweet, Mini Morsel Meringue Cookies are the perfect treat for any occasion. These delicate cookies are made with just a handful of simple ingredients—whipped egg whites, granulated sugar, and a hint of vanilla—resulting in a cloud-like texture that melts in your mouth. A sprinkle of mini chocolate chips adds a burst of chocolaty goodness to every bite, making these cookies as indulgent as they are elegant. With their crisp exteriors and chewy centers, these gluten-free, low-fat desserts make an excellent guilt-free snack or a stunning addition to a dessert platter. Whether piped into fancy shapes or spooned into rustic dollops, these cookies bake slowly at a low temperature to perfection. Make them ahead, as they store beautifully for up to a week, and enjoy every bite of these delightful little meringues!

Nutriscore Rating: 49/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 40

Ingredients

• 3 large Egg whites
• 0.75 cup Granulated sugar
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Cream of tartar
• 0.5 cup Mini chocolate chips
• 1 pinch Pinch of salt

Directions

Step 1

Preheat your oven to 225°F (110°C) and line two baking sheets with parchment paper.

Step 2

In a large, clean, and grease-free mixing bowl, beat the egg whites with a pinch of salt on medium speed until they become frothy.

Step 3

Add the cream of tartar to the egg whites and continue beating until soft peaks form.

Step 4

Gradually add the granulated sugar, one tablespoon at a time, while beating on high speed. Continue to beat until stiff, glossy peaks form and all the sugar has dissolved.

Step 5

Gently mix in the vanilla extract to combine evenly.

Step 6

Using a rubber spatula, carefully fold in the mini chocolate chips, being careful not to deflate the meringue mixture.

Step 7

Transfer the mixture into a piping bag fitted with a round or star tip, or simply use a spoon to dollop small mounds of meringue onto the prepared baking sheets, leaving 1 inch of space between each cookie.

Step 8

Bake the cookies in the preheated oven for 90 minutes, or until the meringues are dry to the touch and can easily lift off the parchment paper.

Step 9

Once baked, turn off the oven and let the meringue cookies cool completely inside the oven with the door slightly ajar. This will help prevent cracking.

Step 10

Store the cooled meringue cookies in an airtight container at room temperature for up to 1 week.

Nutrition Facts

Serving size	296.5 grams (296.5g)

Amount per serving	% Daily Value*
Calories	834

Total Fat 11.30g	14%
Saturated Fat 7.00g	35%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 305mg	13%
Total Carbohydrate 181.40g	66%
Dietary Fiber 2.80g	10%
Total Sugars 173.70g
Protein 13.40g	27%

Vitamin D 0IU	0%
Calcium 36mg	3%
Iron 2mg	10%
Potassium 294mg	6%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 11.5%

Protein: 6.1%

Carbs: 82.4%