Hot Cocoa Meringue Cookies Recipe

Introduction

These Hot Cocoa Meringue Cookies combine light, airy meringue with rich chocolate and a hint of cocoa for a delightful treat. Perfectly crisp on the outside and melt-in-your-mouth soft inside, they make a charming snack or dessert for any chocolate lover.

Ingredients

• 2 large egg whites, room temperature
• 1/4 teaspoon cream of tartar
• 3/4 cup granulated sugar
• 3/4 cup semi-sweet chocolate chips
• 2 tablespoons hot cocoa mix (without marshmallows)
• Chocolate sprinkles for garnish
• Mallow bits for garnish

Instructions

1. Step 1: Preheat the oven to 300 degrees Fahrenheit and line a cookie sheet with parchment paper.
2. Step 2: In a large bowl, beat the egg whites and cream of tartar on high speed until soft peaks form.
3. Step 3: Gradually add the sugar while continuing to beat until stiff peaks form. To test, lift the beater—if the meringue stands straight up without drooping, it’s ready. Avoid under-mixing to prevent puddled cookies.
4. Step 4: Sift the hot cocoa mix over the meringue and gently fold it in without stirring to keep the meringue stable.
5. Step 5: Fold in the chocolate chips carefully, using just a few folds to avoid deflating the meringue.
6. Step 6: Using a 1 1/2 tablespoon cookie scoop, drop rounded mounds of batter onto the prepared sheet, spacing them about 2 inches apart.
7. Step 7: Sprinkle the tops with chocolate sprinkles or mallow bits as desired.
8. Step 8: Bake for 20–23 minutes. When the edges begin to brown, turn off the oven and let the cookies sit inside for about 30 minutes until completely dry.
9. Step 9: Transfer the cooled cookies to wax paper and store them in an airtight container at room temperature.

Tips & Variations

• Use room temperature egg whites for better volume and stability in your meringue.
• Be gentle when folding in cocoa and chocolate chips to keep the mixture light and airy.
• Try flavored hot cocoa mixes, like peppermint or salted caramel, for a unique twist.
• For extra flair, drizzle melted chocolate over cooled cookies.

Storage

Store the cookies in an airtight container at room temperature for up to one week. Keep them away from humidity to maintain their crisp texture. If they soften, you can re-crisp them briefly in a low oven (around 250°F) for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use powdered sugar instead of granulated sugar?

Powdered sugar is not recommended for this recipe as it contains cornstarch, which can affect the meringue’s texture and stability. Stick with granulated sugar for best results.

Why did my meringue cookies turn out sticky?

Sticky meringues usually result from insufficient baking or humidity. Make sure to bake until the edges start browning, then turn off the oven and let the cookies dry inside completely before removing them.

Hot Cocoa Meringue Cookies Recipe

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★★★★★

4.6 from 146 reviews

These Hot Cocoa Meringue Cookies combine the light, airy texture of classic meringues with rich hot cocoa flavor and chocolate chips, making a delightful, melt-in-your-mouth treat perfect for cozy moments or festive occasions.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 23 minutes baking + 30 minutes drying
• Total Time: 1 hour 8 minutes
• Yield: About 20 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 large egg whites, room temperature
• 1/4 teaspoon cream of tartar
• 3/4 cup granulated sugar
• 3/4 cup semi-sweet chocolate chips
• 2 tablespoons hot cocoa mix (without marshmallows)

Garnishes

• Chocolate sprinkles
• Mallow bits

Instructions

1. Prepare Oven and Baking Sheet: Preheat your oven to 300°F (150°C). Line a cookie sheet with parchment paper to prevent sticking and ensure easy cleanup.
2. Beat Egg Whites: In a large bowl, combine the egg whites and cream of tartar. Using a hand mixer or stand mixer on high speed, beat until soft peaks form. This means the mixture should hold peaks that flop over slightly.
3. Add Sugar Gradually: Slowly incorporate the granulated sugar while continuing to beat. Beat the mixture until stiff peaks form, which means it holds strong upright peaks without collapsing. Check by pulling out the beater; if the meringue stands straight up, it’s ready. Be careful not to underbeat, or the cookies will spread flat.
4. Incorporate Hot Cocoa Mix: Sift the hot cocoa mix over the meringue. Gently fold it in carefully to avoid deflating the meringue. Avoid stirring to prevent the meringue from seeping water.
5. Fold in Chocolate Chips: With just a few gentle folds, combine the semi-sweet chocolate chips into the meringue mixture. Minimize mixing to retain the meringue’s volume.
6. Scoop Meringue Cookies: Use a 1 1/2 tablespoon cookie scoop to place round mounds of the batter onto the prepared cookie sheet, spacing each about 2 inches apart to allow for drying.
7. Add Garnishes: Lightly sprinkle chocolate sprinkles or mallow bits on top of each meringue mound for decoration and extra flavor.
8. Bake and Dry: Bake the cookies for 20-23 minutes until the edges start to lightly brown. Then, turn off the oven and leave the cookies inside for an additional 30 minutes to fully dry and set without opening the oven door.
9. Cool and Store: Transfer the cookies onto wax paper to cool completely. Store them in an airtight container at room temperature to maintain their crisp texture.

Notes

• Ensure egg whites are at room temperature for better volume when beating.
• Do not overfold or stir the meringue after adding cocoa and chocolate chips to keep the mixture light and fluffy.
• Allow the cookies to dry in the turned-off oven to achieve a crisp, non-sticky texture.
• Store cookies in an airtight container to prevent moisture absorption and maintain crispiness.
• You can substitute semi-sweet chocolate chips with dark or milk chocolate chips based on preference.

Keywords: hot cocoa cookies, meringue cookies, chocolate chip meringues, holiday cookies, light and airy dessert