• Sarah L Samuels

Chocolate Chip Meringue Cookie Bar

Updated: 4 days ago

Who doesn’t love a chocolate chip cookie! So why not a chocolate chip cookie bar with meringue on the top!!!!!


I had some egg whites left over from making my Lemon Curd so I was trying to think what I could make with it. My son wanted me to make some chocolate chip cookies and I have seen recipes with cookie bars so I thought why not top with meringue. I tried my usual chocolate chip cookie recipe and it worked perfectly as a cookie bar. I have used golden caster sugar in my meringue to give it a bit more of a caramel taste.

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Firstly preheat the oven and line and grease a 20cm square tin with parchment.


In a stand mixer place the butter, light brown sugar and caster sugar. Cream until light and fluffy.

Add the eggs and vanilla extract and mix again.

Next add the flour, baking powder, bica of soda and salt until it forms a soft dough.

Finally add the chocolate chips and mix until incorporated throughout the dough.

Put the dough into the prepared tin and flatten.

Bake for 15 minutes until it starts to brown slightly on the top and around the edges.

Leave to cool in the tin while you make the meringue.



Put the egg whites in the bowl of a stand mixer and whip until the egg whites go white and add the sugar a teaspoon at a time slowly until you have soft peaks and the meringue is shiny.

Put the meringue in a piping bag and pipe stars all over the top of the cookie dough.

Put it in the oven for a further 12 minutes. The meringue will be soft and gooey and not a hard meringue.

Leave to cool completely before cutting into squares.


Ingredients:


100g Unsalted Butter

90g Soft Light Brown Sugar

75g Granulated Sugar

1 Large Egg

1/2 tsp Vanilla Extract

200g Plain Flour

1/2 tsp Baking Powder

1/2 tsp Bicarbonate of Soda

Pinch of salt

100g Chocolate Chips

3 Egg Whites

180g Golden Caster Sugar


Method:

  1. Preheat the oven to 180 degrees centigrade (160 fan) and line and grease a 20cm square baking tray with parchment.

  2. In a stand mixer place the butter, light brown sugar and caster sugar. Cream until light and fluffy.

  3. Add the eggs and vanilla extract and mix again.

  4. Next add the flour, baking powder, bicarbonate of soda and salt until it forms a soft dough.

  5. Finally add the chocolate chips and mix until incorporated throughout the dough.

  6. Put the dough into the prepared tin and flatten.

  7. Bake for 16 minutes until it starts to brown slightly on the top and around the edges.

  8. The cookies will be quite puffed up when they come out of the oven so tap the tray on the kitchen bench to deflate.

  9. Leave to cool in the tin while you make the meringue.

  10. Put the egg whites in the bowl of a stand mixer and whip until the egg whites go white and add the sugar a teaspoon at a time slowly until you have soft peaks and the meringue is shiny.

  11. Put the meringue in a piping bag and pipe stars all over the top of the cookie dough.

  12. Put it in the oven for a further 12 minutes. The meringue will be soft and gooey and not a hard meringue.

Download recipe

ChocolateChipMeringueCookieBar
.pdf
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Sarah’s extra slice.....


The piping nozzle I used was a Wilton 1M.

You can use dark chocolate chips if you prefer.



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