Meringue Cookies

Light, airy, and with just a touch of chocolate, our meringue cookies are perfect two-bite treats (great for Passover!)

The Backstory: These crisp and delicious meringue cookies are a perfect example of why I created The Jewish Kitchen. One of my best friends, Kerri, recently gave me a book that was compiled for her, many years ago, by a group of women from the close-know Tampa community where she grew up and where he parents still reside. These wonderful women, including Phyllis Bowarski, author of this delicious cookie recipe, came together with a collection of everyday meal ideas, party recipes and Jewish holiday recipes for Kerri, and put them together for her in a beautiful book, just as she was starting off in her adult life, and just like that, Kerri had a treasure trove of meal ideas passed down from the family friends who had always meant so much to her as she was growing up. More of the Backstory after the recipe

Meringue Cookies

Light, crispy, and sweet, these perfect two-bite cookies are truly delicious and so easy to make. You won't be able to east just one!
Course Desserts
Cuisine Jewish
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 24 cookies


  • 2 egg whites
  • 1/8 tsp. Kosher salt
  • 1/2 cup sugar
  • 1 tsp. vanilla
  • 1 6 oz. package of chocolate chips


  1. Beat egg whites with salt until stuff but not dry. Add sugar, a couple of tablespoons at a time, beating well after each addition.
  2. Stir in vanilla and chocolate.
  3. Drop by teaspoon onto an ungreased cookie sheet. Bake at 300 degrees for 25 minutes.

Recipe Notes

NOTES: Don't ever prepare in a warm kitchen as meringue will get sticky.

…The Backstory continues: Almost 15 years later, when I set out to create The Jewish Kitchen, with the idea that all of us have recipes and stories to share with each other that reflect our shared Jewish culture, our family stories, and the foods that somehow tie us together, she simply handed the book to me and said “Here. Use these. I know my friends would want me to give these to you,” she shared with me the gift that was given to her.

One by one, I emailed her friends, introduced myself and explained how I came to have the book in my possession. I asked if I could share their recipes with all of you. One at a time they began to respond with the same reply: Yes.

And so the story continues, with all my love and gratitude.


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Jodi Luber

Jodi Luber

Here goes: Born in Brooklyn. Daughter of a bagel baker with a Henny Youngman soul and a mom who makes Joan Rivers seem tame. Late bloomer. Married the love of my life at 45 and love being a mom to our three kids. I'm a professor at Boston U. Happiest in the kitchen baking and remembering how my dad would melt from a single bite of my cheesecake.
Jodi Luber
Jodi Luber

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