Hot 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
Scale
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
Find it online: https://lieblingsmahlzeit.com/hot-cocoa-meringue-cookies-recipe/
