There’s something almost magical about a cookie that looks delicate but delivers serious chocolate flavor.
These Chocolate Chip Meringue Cloud Cookies are light and crisp on the outside, soft and marshmallow-like in the center, and dotted with tiny bursts of chocolate chips. They remind me of hot cocoa in cookie form — rich, chocolatey and just sweet enough without being heavy.
If you love chocolate but don’t want a dense, overly rich dessert, these airy little clouds strike the perfect balance. They feel elegant enough for holidays or dinner parties, yet simple enough to make anytime a chocolate craving hits.
And with just six ingredients, they’re surprisingly straightforward.
Why I Love These Meringue Clouds
They look fancy but are surprisingly simple to make
Crisp on the outside, soft and pillowy inside
Deep chocolate flavor without feeling heavy
Naturally lighter than traditional cookies
Perfect for gifting, holidays or keeping in a cookie jar
There’s something especially satisfying about serving a cookie that practically melts when you bite into it.
Ingredients & Substitutions
Egg whites (from whole eggs) – Fresh egg whites whip best. Do not use pasteurized liquid egg whites — they won’t form the stiff peaks needed for meringue.
Cream of tartar – Helps stabilize the egg whites so they whip up light and glossy. If needed, you can substitute a small splash of lemon juice.
Granulated sugar – Sweetens and gives the meringue structure. Add it slowly while beating so it dissolves properly.
Vanilla extract – Adds warmth and rounds out the chocolate flavor.
Unsweetened cocoa powder – Provides rich chocolate depth. Either natural or Dutch-processed cocoa works here.
Mini chocolate chips – Little pockets of sweetness and texture in every bite.
How Many Calories and WW Points in Chocolate Chip Meringue Cloud Cookies?
According to my calculations, each cloud cookie has just 42 calories.
To see the WW Points for this cookie recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
How to Make Chocolate Chip Meringue Cloud Cookies, Step-by-Step
Step 1: Gather and prepare all ingredients.
Step 2: Preheat oven to 300F degrees. Line cookie sheets with parchment paper or silicone liners and lightly grease the paper, or liners, with nonstick cooking spray.
Step 3: Add egg whites and cream of tartar to a large mixing bowl and beat on high speed with an electric mixer until soft peaks form, about 2 minutes.
Step 4: With the mixer running, slowly add the sugar. Add the vanilla extract and continue beating until the sugar dissolves and stiff peaks form, about 2-3 minutes.
Step 5: Sift the cocoa powder into the mixture and carefully fold it in using a rubber spatula until thoroughly incorporated. Gently fold in the mini chocolate chips using the spatula.
Step 6: Using heaping tablespoons, drop mounds onto prepared cookie sheets, leaving 1-2 inches between cookies.
Step 7: Bake until cookies are set and dry to the touch, about 30-35 minutes.
Step 8: Allow cookies to cool on pan for 5 minutes before removing to wire racks to cool completely.
Step 9: Store any leftover meringue cookies in an airtight container at room temperature.
A Quick Baking Lesson I Learned
The first time I made these, I thought I was being efficient by using liquid egg whites. Big mistake.
They never whipped into those glossy peaks you need for meringue, and the cookies spread instead of puffed. Lesson learned — fresh egg whites from whole eggs make all the difference here.
Preheat oven to 300F degrees. Line cookie sheets with parchment paper or silicone liners and lightly grease the paper, or liners, with nonstick cooking spray.
Add egg whites and cream of tartar to a large mixing bowl and beat on high speed with an electric mixer until soft peaks form, about 2 minutes.
With the mixer running, slowly add the sugar. Add the vanilla extract and continue beating until the sugar dissolves and stiff peaks form, about 2-3 minutes.
Sift the cocoa powder into the mixture and carefully fold it in using a rubber spatula until thoroughly incorporated. Gently fold in the mini chocolate chips using the spatula.
Using heaping tablespoons, drop mounds onto prepared cookie sheets, leaving 1-2 inches between cookies.
Bake until cookies are set and dry to the touch, about 30-35 minutes.
Allow cookies to cool on pan for 5 minutes before removing to wire racks to cool completely.
Store any leftover meringue cookies in an airtight container at room temperature.
Notes
Serving size: 1 chocolate chip meringue cloud cookie (1/30th recipe)WW Points: 2Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)1 PointsPlus (Old WW plan)
Important Egg White Baking Tip
Be sure to use fresh egg whites from whole eggs. Pasteurized liquid egg whites do not whip properly for meringue.I learned this the hard way the first time I tried making these. The egg whites never formed peaks, and the cookies never set properly.If your egg whites don’t whip into soft, then stiff peaks, they won’t bake into proper meringue cookies.This helpful article on The Kitchn gives helpful tips and advice along with a Visual Guide to Whipping Soft, Firm and Stiff Peaks
Source: Adapted from Hungry Girl Magazine, Winter 2020
FAQs
Why won’t my egg whites whip? Liquid egg whites or any fat contamination can prevent proper whipping. Use clean bowls and fresh egg whites. This helpful article on The Kitchn gives helpful tips and advice along with a Visual Guide to Whipping Soft, Firm and Stiff Peaks
Are meringue cookies gluten-free? Yes. These cookies contain no flour.
How do you store meringue cookies? Store in an airtight container at room temperature. Keep away from humidity.
Can I make chocolate meringue cookies ahead of time? Yes. They keep well for several days in a dry container.
More Easy WW-Friendly Cookies
Easy No Bake Samoas – A lighter take on the classic caramel-coconut favorite.
