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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.

Ingredients

Scale

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

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