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Hot Cocoa Meringue Cookies Recipe

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4.4 from 6 reviews

Delight in these light and airy Hot Cocoa Meringue Cookies, combining fluffy whipped egg whites with rich hot cocoa mix and chocolate chips for a sweet, chocolaty treat. Garnished with chocolate sprinkles and mallow bits, these cookies are perfect for an elegant dessert or a cozy snack.

Ingredients

Meringue Base

  • 2 large egg whites (room temperature)
  • 1/4 teaspoon cream of tartar
  • 3/4 cup granulated sugar

Flavor and Mix-ins

  • 2 tablespoons hot cocoa mix (without marshmallows)
  • 3/4 cup semi-sweet chocolate chips

Garnishes

  • Chocolate sprinkles (for garnish)
  • Mallow bits (for garnish)

Instructions

  1. Preheat and prepare: Preheat your oven to 300 degrees Fahrenheit. Line a cookie sheet with parchment paper to prevent sticking and ensure easy removal of the cookies.
  2. Beat egg whites: In a large bowl, combine the room temperature egg whites and cream of tartar. Using a hand mixer or stand mixer on high speed, beat until soft peaks form—this indicates the egg whites are sufficiently aerated but not overbeaten.
  3. Add sugar gradually: While continuing to beat the egg whites, slowly add the granulated sugar until stiff peaks form. Check by pulling the beater straight up; the peaks should stand firmly without drooping. This step is crucial for the structure and texture of your meringues.
  4. Incorporate hot cocoa mix: Sift the hot cocoa mix over the meringue and gently fold it in using a spatula. Be careful not to stir, as vigorous mixing can cause the meringue to lose its air and weep.
  5. Fold in chocolate chips: Add the semi-sweet chocolate chips, folding them in delicately with only a few motions to maintain the meringue’s volume and texture.
  6. Scoop onto prepared sheet: Using a 1 1/2 tablespoon cookie scoop, drop rounded mounds of the mixture onto the parchment-lined cookie sheet. Space the cookies about 2 inches apart to allow for expansion during baking.
  7. Add garnishes: Lightly sprinkle chocolate sprinkles or mallow bits over each mound to add texture and festive decoration.
  8. Bake and dry: Bake the meringues for 20-23 minutes until the edges start to lightly brown. Turn off the oven and leave the cookies inside for an additional 30 minutes to fully dry out without cracking or becoming chewy.
  9. Cool and store: Transfer baked meringues to a sheet of wax paper to cool completely. Store in an airtight container at room temperature to preserve their crisp texture.

Notes

  • Ensure egg whites are at room temperature to achieve maximum volume when whipped.
  • Do not underbeat or overbeat egg whites to prevent watery or dense meringue.
  • Fold in cocoa mix and chocolate chips gently to maintain airiness in the meringue.
  • Allow meringues to cool completely to maintain their crisp texture.
  • Store cookies in an airtight container to keep them fresh longer and avoid moisture absorption.

Find it online: https://glowcooks.com/hot-cocoa-meringue-cookies-recipe/