Chocolate Chip Clouds

Light, airy and chewy with chocolate chips in every bite – made with egg whites, sugar and chocolate, these gluten free meringue clouds just melt in your mouth.

Light, airy and chewy with chocolate chips in every bite – made with egg whites, sugar and chocolate, these gluten free meringue clouds just melt in your mouth.Chocolate Chip Clouds

These cookies are a must for Santa, we’ve been making them for years and everyone loves them. A few of my favorite varieties of meringue cookies include Sprinkle Dipped Meringues, Black and White Chocolate Chip Clouds, Coconut Meringues and Peppermint Meringues.

Light, airy and chewy with chocolate chips in every bite – made with egg whites, sugar and chocolate, these gluten free meringue clouds just melt in your mouth.
Light, airy and chewy with chocolate chips in every bite – made with egg whites, sugar and chocolate, these gluten free meringue clouds just melt in your mouth.

The perfect chocolate treat, and when you make them the night before, they are chewier the next day, which is just how I like them. Hope you enjoy and wishing everyone a Merry Christmas!

Light, airy and chewy with chocolate chips in every bite – made with egg whites, sugar and chocolate, these gluten free meringue clouds just melt in your mouth.
Light, airy and chewy with chocolate chips in every bite – made with egg whites, sugar and chocolate, these gluten free meringue clouds just melt in your mouth.
Light, airy and chewy with chocolate chips in every bite – made with egg whites, sugar and chocolate, these gluten free meringue clouds just melt in your mouth.
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Chocolate Chip Clouds

Light, airy and chewy with chocolate chips in every bite – made with egg whites, sugar and chocolate, these gluten free meringue clouds just melt in your mouth.

Ingredients:

  • 1/2 cup egg whites (room temperature)
  • 1/8 tsp cream of tartar
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 2 tbsp unsweetened cocoa powder
  • 1 cup chocolate chips

Directions:

  1. Heat oven to 300°F. Cover cookie sheet with silpat or nonstick silicone pad.
  2. Using a mixer, beat the egg whites and cream of tartar together in large bowl at high speed until soft peaks form. Gradually add sugar a little at a time, then vanilla, beating well after each addition until you get stiff peaks, the sugar is dissolved and the mixture is glossy.
  3. Sift cocoa onto egg white mixture; gently fold until combined.
  4. Fold in chocolate chips. Drop mixture by heaping tablespoons onto cookie sheet. Makes 30 to 32 cookies.
  5. Bake 34 to 40 minutes or just until dry. Cool slightly; remove from cookie sheet. Cool completely on wire rack. Store covered, at room temperature.

Nutrition Information

Yield: 30 servings, Serving Size: 1 cookie

  • Amount Per Serving:
  • Freestyle Points: 2
  • Points +: 2
  • Calories: 54 calories
  • Total Fat: 2.5g
  • Saturated Fat: 1.5g
  • Cholesterol: 0mg
  • Sodium: 9.5mg
  • Carbohydrates: 8.5g
  • Fiber: 1g
  • Sugar: 7g
  • Protein: 0.5g

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