Hot Cocoa Meringue Cookies Recipe
Introduction
These Hot Cocoa Meringue Cookies are light, airy treats that combine the delicate texture of meringue with rich chocolate and a hint of cocoa. Perfectly crisp on the outside and slightly chewy inside, they offer a cozy twist on a classic sweet. Ideal for sharing or enjoying with a warm drink.
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
- Step 1: Preheat your oven to 300 degrees Fahrenheit and line a cookie sheet with parchment paper.
- Step 2: In a large bowl, beat the egg whites and cream of tartar on high speed with a hand or stand mixer until soft peaks form.
- Step 3: Gradually add the sugar while continuing to beat until stiff peaks form. Check by lifting the beater; the meringue should stand straight up. Beat a little longer if needed, but avoid under or over mixing.
- Step 4: Sift the hot cocoa mix over the meringue, then gently fold it in—avoid stirring to prevent weeping.
- Step 5: Fold in the chocolate chips carefully with just a few turns to maintain the meringue’s volume.
- Step 6: Use a 1 1/2 tablespoon cookie scoop to form round mounds on the prepared sheet, spacing them about 2 inches apart.
- Step 7: Sprinkle cookies with chocolate sprinkles or mallow bits as desired.
- Step 8: Bake for 20 to 23 minutes. When the edges start to brown lightly, turn off the oven and let the cookies sit inside for 30 minutes to dry completely.
- Step 9: Transfer cookies to wax paper to cool fully before storing in an airtight container at room temperature.
Tips & Variations
- Make sure egg whites are at room temperature for better volume when whipping.
- Use good quality hot cocoa mix without marshmallows to avoid moisture issues.
- For added texture, try folding in finely chopped nuts or a pinch of espresso powder to deepen the chocolate flavor.
- If you prefer, swap the chocolate chips for white chocolate chips or mini peanut butter chips for a different twist.
Storage
Store these meringue cookies in an airtight container at room temperature to keep them crisp. They will stay fresh for up to one week. Avoid storing in a humid environment as moisture will soften the meringue. Reheating is not recommended as it can affect texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use egg white powder instead of fresh egg whites?
Yes, you can substitute egg white powder reconstituted according to package directions. Ensure it’s at room temperature before whipping for best results.
Why did my meringue cookies turn out sticky?
Sticky meringues usually mean they need more drying time in the oven or the environment is too humid. Be sure to let them cool completely in the turned-off oven to fully dry.
PrintHot Cocoa Meringue Cookies Recipe
These Hot Cocoa Meringue Cookies combine the light, airy texture of classic meringues with the rich flavor of hot cocoa and chocolate chips. Finished with a sprinkle of chocolate sprinkles or mallow bits, these delicate cookies are perfect for a cozy treat or festive gathering.
- Prep Time: 10 minutes
- Cook Time: 23 minutes baking plus 30 minutes drying in oven after turning off
- Total Time: 1 hour 3 minutes
- Yield: Approximately 15–18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie 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)
Garnish
- Chocolate sprinkles (for garnish)
- Mallow bits (for garnish)
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 300 degrees Fahrenheit and line a cookie sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Beat egg whites and cream of tartar: In a large bowl, beat the egg whites and cream of tartar on high speed using a hand mixer or stand mixer until soft peaks form, ensuring a light, airy base for your meringue.
- Add sugar gradually: Slowly add the granulated sugar while continuing to beat the mixture until stiff peaks form. Test by lifting the beater—if the peaks stand straight up without collapsing, your meringue is ready. Be careful not to underbeat to avoid flat cookies.
- Fold in hot cocoa mix: Sift the hot cocoa mix over the meringue and gently fold it in. Avoid stirring vigorously to prevent the meringue from weeping or collapsing.
- Fold in chocolate chips: With just a few gentle folds, incorporate the semi-sweet chocolate chips to maintain the meringue’s structure for perfect cookies.
- Scoop onto baking sheet: Use a 1 and 1/2 tablespoon cookie scoop to form rounded mounds of batter. Place them on the prepared baking sheet, spacing each about 2 inches apart to allow room for baking.
- Add garnish: Sprinkle the cookie tops with chocolate sprinkles or mallow bits to enhance texture and appearance.
- Bake and dry: Bake in the preheated oven for 20-23 minutes until edges start to brown slightly. Then, turn off the oven and leave the cookies inside for an additional 30 minutes to fully dry out without removing the heat.
- Cool and store: Transfer the cookies to a sheet of wax paper to cool completely. Store in an airtight container at room temperature to keep them crisp and fresh.
Notes
- Make sure egg whites are at room temperature for better volume when whipping.
- Do not overmix once adding the cocoa mix and chocolate chips to avoid deflating the meringue.
- The resting phase in the turned-off oven is crucial for achieving the perfect crisp texture.
- Use a fine sieve to easily sift the hot cocoa mix over the meringue without clumps.
- Store cookies in an airtight container to maintain crispness and prevent moisture absorption.
Keywords: hot cocoa meringue cookies, chocolate meringue, cocoa cookies, airy cookies, holiday cookies, chocolate chip meringue
