Chocolate Chip Cherry Meringues

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Homemade chocolate chip cherry meringues that are sweet, light, and airy on the inside with a crisp exterior. These cookies practically melt in your mouth.

Angled view of chocolate chip cherry meringues on brown paper.

I have a huge soft spot for cherry meringue cookies. A lady named Winnie used to keep me some when I was little to help my mom out.

She was the artsy type and always had me helping with fun crafts and baking. I will never forget her meringue cookies.

She would whip them up and let me help scoop them out onto the baking sheet. I would be so impatient waiting for them to dry out.

Often times I wouldn’t be able to have one until the next day. But the wait made them that much sweeter.

These chocolate chip cherry meringues are quite simple to make at home.

When done correctly, they will practically melt in your mouth. When done wrong, they will be chewy and sticky or fall flat.

My chocolate chip cherry meringues are nothing but correct. They are sweet, crisp on the outsides, and light and airy on the inside.

For these meringues, you will need maraschino cherry juice from the jarred cherries and some mini chocolate chips.

You are also going to need egg whites, sugar, and cream of tartar.

Chocolate chip cherry meringues on a green plate.

Some helpful meringue tips:

Separate the egg whites while the eggs are still cold. It’s a lot easier to get all the white this way. Then let the whites sit until they come to room temperature before whipping them. Room temperature egg whites will whip fuller in volume than cold ones.

Make sure your hands, mixing bowl, and utensils are clean of oils. Any tiny amount of oil will prevent the egg whites from whipping to their fullest.

Do not attempt to make meringues on a humid day. The humidity in the air will prevent them from drying out.

I used a plastic freezer bag with the corner cut off to pipe the meringues onto the baking sheet. You can also use a 1 tablespoon-sized cookie scoop or a regular spoon to drop mounds onto the baking sheet.

These are my favorite meringue cookies.

So if you’re looking for a light and airy chocolate chip cherry meringue, you’ve come to the right place. They are simple yet extra fancy.

Chocolate chip cherry meringues with a bite taken out of one so the inside is visible.

Chocolate chip cherry meringues that are sweet, light, and airy on the inside with a crisp exterior. These cookies melt in your mouth.

Chocolate Chip Cherry Meringues

Homemade chocolate chip cherry meringues that are sweet, light, and airy on the inside with a crisp exterior. These cookies practically melt in your mouth.
5 from 2 votes
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Resting Time: 1 hour
Total Time: 2 hours 15 minutes
Yields: 45 meringues
Calories: 24
Author: Jen Sobjack

Ingredients

  • 4 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 3/4 cup granulated sugar
  • 2 tablespoons maraschino cherry juice
  • 1/2 cup mini chocolate chips

Instructions

  • Adjust the oven racks to upper and lower-middle positions. Preheat to 225ºF. Line 2large baking sheets with parchment paper.
  • Add the egg whites and cream of tartar to a large clean bowl. With an electric mixer, beat the egg whites on medium speed until they become frothy with uniform size bubbles. This will take about 2-3 minutes.
  • Increase the speed to medium-high and gradually add the sugar, a couple tablespoons at a time. Once all the sugar is added, turn the speed all the way up to high and beat the egg whites until they are glossy and form stiff peaks when the beater is lifted about 4 minutes.
  • Turn the speed down to low and slowly add in the cherry juice. Mix just until incorporated. Use a rubber spatula to gently fold in the chocolate chips.
  • Use a 1 tablespoon size cookie scoop to drop mounds of meringue onto the prepared baking sheet in 3 rows of 5. Alternatively, you can pipe mounds using a large piping bag or a plastic freezer bag with the corner cut off.
  • Bake the meringues for 1hour, turn the oven off, and leave the meringues in the oven for 1-2 hours. Do not open the door. Test the meringues after 1 hour. If the centers are still chewy, let them dry for another hour.

Notes

Tips for success:
  • Separate the egg whites while the eggs are still cold. It’s a lot easier to get all the white this way. Then let the whites sit until they come to room temperature before whipping them. Room temperature egg whites will whip fuller in volume than cold ones.
  • Make sure your hands, mixing bowl, and utensils are clean of oils. Any tiny remnant of oil will prevent the egg whites from whipping to their fullest.
  • Do not attempt to make meringues on a humid day. The humidity in the air will prevent them from drying out.

Nutrition

Serving: 1meringue | Calories: 24kcal | Carbohydrates: 4g | Sodium: 5mg | Potassium: 8mg | Sugar: 4g | Vitamin A: 0.1% | Calcium: 0.2% | Iron: 0.1%

Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

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Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.